New York Times

Corn Salad With Mango and Halloumi

This salad brings together some of summer’s best and brightest ingredients: corn, mango and cucumbers. A perfect, just-ripe mango provides sweetness as a counterbalance to the saltiness of fried halloumi. The cheese is fairly easy to find in supermarkets, but if you are looking for an alternative, you can use queso blanco, which is less salty, but fries in a similar way. (For best results, fry the cheese just before you are ready to eat.) Pita chips turn this into a heartier meal. You can also wrap the salad in corn tortillas and serve with guacamole. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.