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Summer Harvest Salad


2 Mangoes, peeled and cubed

1 Red Bell Pepper, cubed

1 cob Sweet Corn, cooked and off cob

3 cups Watermelon, cubed

1/2 cup Fresh Cilantro, finely chopped

2 Green Onions, finely sliced

1/4 cup Ingrid's Vidalia Dressing

1 Lime, juiced

How To:

  1. Cook sweet corn in any method you prefer (or use leftovers!)

  2. Cut all fruit and vegetables, add to bowl and toss.

  3. Add dressing and lime juice, toss again and serve right away!

Store extras in an airtight container for up to two days.

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