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Mango Salad

Yield Makes 6 servings

Ingredients

  • 3 cups chopped mango (about 2 medium)*
  • 2 tomatoes, chopped
  • 1/2 red onion, chopped
  • 2 cucumbers, seeded and chopped
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 1/2 cup shredded fresh basil
  • 1/2 cup olive oil
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 3 tablespoons fresh lime juice
  • 1 garlic clove, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bunch watercress, torn
  • 1 head Bibb lettuce, torn

How to Make It

  1. Combine first 13 ingredients in a large bowl, tossing to coat. Cover mixture, and chill 2 hours. Serve over watercress and lettuce.

  2. *3 cups chopped refrigerated mango slices, drained, may be substituted.