Averie Cooks · by Averie Sunshine★ 4.9 (11)
Mango Chickpea Corn Salad
NUTRITION · PER SERVING5M COOK
CAL 11%·PRO 18%
CARBS 43G77% OF CAL
9G FIBER0G ADDED18G INTRINSIC16G OTHER18G TOTAL SUGAR
FAT 3G14% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mango chickpea corn salad is a bright, fresh salad with Mexican flavors from lime, cilantro, and chile. Ready in 5 minutes, it works as a meatless lunch or potluck side.
mainmexicansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 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)
- 3/4 cup corn (canned drained and rinsed, frozen, or fresh)
- 3/4 cup cucumber (peeled and diced small)
- 1/2 cup red onion (diced very small; optional)
- 1/4 to 1/3 cup fresh cilantro (minced)
- 1/4 cup fresh lime juice (or to taste)
- 1 to 3 teaspoons kosher salt (or to taste)
At a glance
PER SERVING · TIME 5M
CAL 11%·PRO 18%
CARBS 43G77% OF CAL
9G FIBER0G ADDED18G INTRINSIC16G OTHER18G TOTAL SUGAR
FAT 3G14% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 1053mg
- Total sugar
- 18g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 381mg
- Calcium
- 64mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.