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Ingredients
- 5 cups baby arugula
- 1/4 cup basil leaves fresh, chopped
- 1 mango ripe, peeled, cut into chunks
- 1 cucumber peeled if not organic, and cut into small chunks
- 1 tomato
- 1 cup white corn about 1 cob (uncooked), or 1 cup frozen corn, thawed
- 1 15-oz can garbanzo beans drained, or 1 1/2 cups cooked
- 1/4 cup white balsamic vinegar
- 2 tbsp 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 615
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 680mg
28%
Potassium 3632mg
104%
Total Carbohydrates 103g
34%
Dietary Fiber 28g
112%
Sugars 45g
Protein 33g
66%
Vitamin A
335%
Vitamin C
232%
Calcium
96%
Iron
63%
* Percent Daily Values are based on a 2000 calorie diet.