Garbanzo, Corn, Tomato, and Mango Salad

DSCN0187 Garbanzo, Corn, Tomato, and Mango Salad

On weekends, I make our meals special, because these are the days when we can spend more time on our dinner table. The trouble is, our long dinners make us ‘forget’ about our carb intake as we sometimes indulge on some high-carb stuff. So to compensate for the excess carbs gained over the weekend, I make it a point to only serve salads for our Monday dinners. Tonight’s salad is a Tabbouleh-inspired recipe: Garbanzo, Corn, Tomato, and Mango Salad

DSCN0187 Garbanzo, Corn, Tomato, and Mango Salad

Garbanzo, Corn, Tomato, and Mango Salad
Serves 6
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 1 cup couscous
  2. 1¼ cups very hot tap water
  3. 439g can garbanzo or chickpeas, drained, rinsed and peeled
  4. 380g pack whole kernel corn, drained
  5. 1 cup cherry tomatoes, quartered
  6. 1 ripe Philippines/Thailand mango, peeled and diced
  7. 1-2 stem fresh parsley, chopped
  8. 3 tablespoons fresh lemon juice
  9. 2 tablespoons extra virgin olive oil
  10. 1 teaspoon sugar
  11. Salt & pepper to taste
  12. ¼ cup toasted sunflower seeds
Instructions
  1. In a large bowl, combine the couscous and water. Cover tightly with plastic wrap and wait until the water is absorbed and the couscous is tender, about 10 minutes. Fluff with a fork.
  2. Add the garbanzo, mango, tomatoes, parsley, lemon juice, oil, sugar, sunflower seeds, salt and pepper in bowl and toss.
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DSCN0188 Garbanzo, Corn, Tomato, and Mango Salad

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