Summer is here, put away the soup

Last summer, I scummed to purchasing a Pillsbury cookbook of summer fun recipes. The clincher was this recipe: Chicken and Mango Salad in Lettuce Bowl. Not an amazing name, but it is delicious.

Ingredients

1 cup frozen white corn

1 1/2 cup cooked chopped chicken (without skin)

1 cup shredded Colby-Monterey Jack cheese blend (4 oz.)

1/2 cup chopped red bell pepper

1/2 cup ranch dressing

1 small cucumber, cut in half lengthwise, cut into 1/4 in. slices

1 jar (1 lb. 8 oz.) refrigerated mango, cut into chunks, or 1 1/2 cups chopped peeled fresh mango (about 2)

1 can (15 oz.) black beans, drained, rinsed

1 large head Boston or Bibb lettuce, center removed

(Note: can add avocado to mix)

Directions:

1. Cook corn as directed on bag until crisp-tender. Drain; rinse with cold water to cool.

2. In large bowl, place corn and remaining ingredients except lettuce; toss gently to mix.

3. Place lettuce on serving plate; spoon chicken mixture into lettuce.