Fresh Corn and Mango Salad
Fresh Corn and Mango Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe makes 6 servings with 85 calories, 2g of protein, and 3g of fat each. For $2.89 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 56 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 10 minutes. This recipe from Food Faith Fitness requires cherry tomatoes, lime juice, rice vinegar, and mangoes. With a spoonacular score of 64%, this dish is solid. Try Avocado, Corn and Mango Salad, Fresh Corn Salad, and Fresh Corn Salad for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Ingredients:
1 cup Cherry tomatoes, halved
2 Ears fresh corn, husked
1/2 cup Minced fresh cilantro
Kosher salt
2 Tbsp Fresh lime juice
Grated zest of 2 limes
1 Fresh mangoes, peeled, pitted and diced
1 Tbsp Avocado oil, or olive oil
1/2 Orange bell pepper, cut into small dice
1 Red chile, minced
2 Tbsp Rice vinegar
1/2 Yellow bell pepper, cut into small dice
Equipment:
knife
bowl
Cooking instruction summary:
Use a shark knife to cut the corn kernels from the cobs. Place into a large bowlAdd the remaining ingredients to the bowl and mix well. Serve immediately or cover and refrigerate until ready to serve, up to 2 days.
Step by step:
1. Use a shark knife to cut the corn kernels from the cobs.
2. Place into a large bowl
3. Add the remaining ingredients to the bowl and mix well.
4. Serve immediately or cover and refrigerate until ready to serve, up to 2 days.
Nutrition Information:
covered percent of daily need
