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Salad can be made ahead of time. Refrigerate until ready to serve.
Cut mango into 2 pieces, just clearing the long flat pit. Score flesh into squares of desired size, cutting up to, but not through, the skin. Press skin so cut-side pops outward; cut between cubes and skin to remove fruit.
Serve with baked tortilla chips.
The beans and corn in this low-calorie, low-fat main-dish salad team up to provide a good source of fiber. And as a bonus, the red peppers are an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.