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Mango, Watermelon + Corn Salad
4.84 from 37 votes

Fresh Watermelon Salad with Corn and Mango

Feel free to include your favorite summer fruits like cherries, strawberries, pineapple, or even cantaloupe.
Prep Time15 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Keyword: Corn Salad, Mango Watermelon Corn Salad, watermelon salad
Servings: 6 servings
Calories: 117kcal


For the Salad:

  • 2 mangos peeled and chopped into small cubes
  • 1/2 red bell pepper seeded and chopped
  • 1/2 yellow bell pepper seeded and chopped
  • 1/2 orange bell pepper seeded and chopped
  • 1.5 cups cherry tomatoes halved
  • 1 cup sweet cooked corn
  • 3 cups watermelon cubed
  • 1/2 cup fresh cilantro chopped
  • 3 green onions chopped

For the dressing


  • 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.


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


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
Course Salad, Side Dish
Cuisine American
Diet Gluten Free
Keyword Corn Salad, Mango Watermelon Corn Salad, watermelon salad
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