Fresh Watermelon Salad Recipe with Corn and Mango
Feel free to include your favorite summer fruits like cherries, strawberries, pineapple, or even cantaloupe.
Servings: 6 servings
Ingredients
For the Salad:
- 2 mangos peeled and chopped into small cubes
- ½ red bell pepper seeded and chopped
- ½ yellow bell pepper seeded and chopped
- ½ orange bell pepper seeded and chopped
- 1.5 cups cherry tomatoes halved
- 1 cup sweet cooked corn
- 3 cups watermelon cubed
- ½ cup fresh cilantro chopped
- 3 green onions chopped
For the dressing
- 1 tablespoon olive oil
- 2 tablespoon rice vinegar
- 1 large lime juiced (plus more to taste)
- salt to taste (optional)
Instructions
- In a small bowl, whisk together all the ingredients for the dressing. Set aside.
- Chop and prepare ingredients for the salad and transfer to a large mixing bowl. Gently toss. Drizzle with dressing and toss again.
- Store leftovers in an airtight container in the refrigerator.
Notes
Leftovers will stay fresh for up to 2 days. Keep stored in an air-tight container in the refrigerator.
Learn how to cut a mango.
Originally published July 7, 2016
Nutrition
Calories: 117kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 389mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1925IU | Vitamin C: 83.9mg | Calcium: 24mg | Iron: 0.9mg
