Description
This Edamame Mango Salad is a fresh, colorful, and protein-packed salad made with edamame, juicy mango, black beans, sweet corn, crisp cucumber, and creamy avocado. Tossed in a light citrus vinaigrette, it’s the perfect healthy side dish, light lunch, or potluck favorite for warm-weather gatherings.
Ingredients
Scale
- 500 g (about 2 cups ) edamame, cooked and drained
- 1 medium cucumber, diced
- 3 small mangos, peeled and diced
- 1 medium red onion, diced
- 1 (19-ounce) can black beans, drained and rinsed
- 1 (350 mL) can corn, drained and rinsed
- 2 tablespoons fresh basil, finely chopped
- 3 cloves garlic, grated or crushed
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 – 2 tablespoons fresh lemon or lime juice
- 1 avocado, diced
Instructions
- Cook the edamame according to package directions. Drain and rinse under cold water until completely cooled.
- Add the edamame, cucumber, mango, red onion, black beans, corn, and basil to a large mixing bowl.
- Add the garlic, red wine vinegar, olive oil, sea salt, black pepper, and lemon or lime juice.
- Toss gently until all ingredients are evenly coated.
- Top with diced avocado just before serving.
- Serve immediately and enjoy.
Notes
Use ripe but firm mangoes for the best texture.
Add avocado right before serving to prevent browning.
For extra flavor, chill the salad for 30 minutes before serving.
Fresh lime juice adds a slightly tropical flavor, while lemon keeps it bright and refreshing.
Great for meal prep; store avocado separately until ready to eat.
- Prep Time: 20 mins
- Cook Time: 5 mins
Nutrition
- Calories: 235 kcal
- Sugar: 10 g
- Protein: 11 g