3 tablespoons fresh lime juice
3 tablespoons olive oil
2 tablespoons honey or sugar
1 tablespoon chopped fresh cilantro
1 tablespoon white wine vinegar*
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 cup frozen whole kernel corn
1 teaspoon finely chopped fresh garlic
1 medium (1 cup) red bell pepper, sliced into thin 1-inch strips
2 (5-ounce) bags spring mix salad greens
3/4 cup sliced green onions
1 mango, peeled, cut into 1/2-inch cubes
Combine all dressing ingredients in small jar with tight-fitting lid. Shake until well mixed; refrigerate until ready to serve.
Melt butter in 8-inch skillet over medium-high heat; add frozen corn and garlic. Cook, stirring constantly, 5-6 minutes or until corn starts to brown. Remove from heat; stir in bell pepper strips. Set aside; cool slightly.
Combine all remaining salad ingredients in large bowl; top with corn mixture. Pour dressing over salad; toss to coat. Serve immediately.
*Substitute white vinegar.
Fresh mangoes are high in vitamins A and C.