Mango Chickpea Corn Salad
🥭🌽🥗 An EASY chickpea and corn salad that's ready in 5 minutes, HEALTHY, and full of Mexican flavors! Great as a meatless lunch or for potlucks!!
Servings: 4 Servings
Calories: 274cal
Equipment
Ingredients
- 1 (15 ounce) can chickpeas drained and rinsed (I use no-salt added)
- 1 or 2 serrano chile peppers diced very small, diced very small (seeds removed; start with 1/2 of one if you do not want much heat)
- 1 medium mango peeled and diced small (I used an altoufa mango)
- 1 medium roma tomato diced small
- ¾ cup corn canned drained and rinsed, frozen, or fresh
- ¾ cup cucumber peeled and diced small
- ½ cup red onion diced very small; optional
- ¼ to ⅓ cup fresh cilantro minced
- ¼ cup fresh lime juice or to taste
- 1 to 3 teaspoons kosher salt or to taste
Instructions
- To a large bowl, add all ingredients, stir to combine, taste, and check for heat and salt balance, and make any necessary adjustments; i.e. more serranos, lime juice, salt, etc.
- Serve immediately.
Notes
Storage: Salad will keep airtight in the fridge for up to 3 days, noting that as time passes more liquid will be released from the mango and the vegetables.
Nutrition
Serving: 1serving | Calories: 274cal | Carbohydrates: 53g | Protein: 12g | Fat: 4g | Polyunsaturated Fat: 2g | Sodium: 2183mg | Fiber: 11g | Sugar: 20g
