one 15-ounce can chickpeasdrained and rinsed (I use no-salt added)
1or 2 serrano chile peppersdiced very small, diced very small (seeds removed; start with 1/2 of one if you do not want much heat)
1medium mangopeeled and diced small (I used an altoufa mango)
1medium roma tomatodiced small
¾cupcorncanned drained and rinsed, frozen, or fresh
¾cupcucumberpeeled and diced small
½cupred oniondiced very small; optional
¼ to ⅓cupfresh cilantrominced
¼cupfresh lime juiceor to taste
1 to 3teaspoonskosher saltor to taste
Instructions
To a large bowl, add all ingredients, stir to combine, taste, and check for heat and salt balance, and make any necessary adjustments; i.e. more serranos, lime juice, salt, etc.
Serve immediately.
Notes
Storage: Salad will keep airtight in the fridge for up to 3 days, noting that as time passes more liquid will be released from the mango and the vegetables.