Mango-Cucumber Salad

"This dish was inspired by the street vendors who sell mangoes-on-a-stick and other delicious snacks in Chicago's Latino neighborhoods. It's simple, refreshing, colorful, a little bit unusual, and perfect as a side dish at a summer barbecue." -Katie Schnorr, Forestville, WI

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 4  cups  diagonally cut thinly sliced seeded peeled cucumber (about 2 medium)
• 2  cups  thinly sliced peeled mango (about 2 medium)
• 3  tablespoons  fresh lime juice
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground red pepper

Preparation

Combine all ingredients in a medium bowl; toss gently. Let stand 15 minutes before serving.

Nutritional Information

Calories:

71 (5% from fat)

Fat:

0.4g (sat 0.1g,mono 0.1g,poly 0.1g)

Protein:

1.2g

Carbohydrate:

18.1g

Fiber:

2.4g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

151mg

Calcium:

26mg