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Ingredients
- 5 oz baby arugula
- 6 basil leaves fresh, chopped
- 1 ripe mango peeled and cut into chunks
- 1 cucumber peeled if not organic, and cut into small chunks
- 1 tomato
- 1 ear of white corn cut off the cob (uncooked), or 1 cup frozen corn, thawed
- 1 1/2 cups garbanzo beans about one 15-oz or 420-g can, drained and rinsed
- 1/4 cup white balsamic vinegar
- 2 tbsp slivered almonds or whole almonds, chopped
Ingredients
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Instructions
- In a large salad bowl, toss all ingredients, and serve.
- Because there isn’t any oil in this recipe, leftovers will keep in an airtight container in the fridge for up to 2 days (oil wilts the lettuce immediately).
Recipe Notes
Nutrition Facts
Mango Summer Salad
Amount Per Serving
Calories 388
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 485mg
20%
Potassium 1380mg
39%
Total Carbohydrates 72g
24%
Dietary Fiber 15g
60%
Sugars 32g
Protein 15g
30%
Vitamin A
65%
Vitamin C
91%
Calcium
21%
Iron
24%
* Percent Daily Values are based on a 2000 calorie diet.