Mango Summer Salad

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Ingredients

    ½ 5-oz bag Sorrento Baby Arugula Blend
    6 basil leaves, chopped
    1 ripe mango, peeled and cut into chunks
    1 cucumber, peeled if not organic, and cut into small chunks
    1 medium tomato
    1 ear of white corn, cut off the cob (uncooked), or 1 cup frozen Cut White Corn, defrosted
    1 15-oz can garbanzo beans, drained and rinsed
    ¼ cup white balsamic vinegar
    2 Tbsp Raw Blanched Slivered Almonds

Description

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