Mango and Corn Salad

From My Carolina Kitchen

2 mangos, peeled and cut into thin slices

1 ½ cups fresh corn kernels

1 ½ cups halved, seeded, and sliced English cucumber

1 ½ cups halved baby tomatoes, preferably heirlooms

½ cup diced red onion

½ cup chopped fresh basil

4 cups fresh arugula

Lime vinaigrette:

¼ cup unseasoned rice vinegar

2 tablespoons sugar

3 tablespoons fresh lime juice

1 garlic clove, minced

½ cup canola or vegetable oil

Kosher salt and freshly ground black pepper

In a large bowl gently toss together the mangos, corn, cucumber, tomatoes, and diced red onion. Cover and chill two hours. In a jar with a tight fitting lid, make the vinaigrette by adding the vinegar, sugar, lime juice, garlic and canola oil and season with salt and freshly ground black pepper. Shake well to combine and set aside. Just before serving, toss the basil with the mango and corn salad, then toss with arugula and the vinaigrette. Serve right away.

Adapted from Southern Living – serves 6 to 8