Description
Edamame Mango Salad is a vibrant and nutritious dish that perfectly complements warm summer days. Bursting with fresh flavors and textures, this quick-to-make salad blends tender edamame, sweet mango, and hearty black beans for a delightful meal or side. The zesty dressing adds a tangy finish, making it a crowd-pleaser at picnics, barbecues, or light lunches. With its protein-rich ingredients and plant-based goodness, this salad not only satisfies your hunger but also supports a healthy lifestyle. Give it a try and enjoy the refreshing taste of summer in every bite!
Ingredients
Scale
- 500 g (about 2 cups) cooked edamame
- 1 medium cucumber, diced
- 3 small ripe mangos, peeled and diced
- 1 medium red onion, diced
- 1 (19 oz) can black beans, drained and rinsed
- 1 (350 mL) can corn, drained and rinsed
- 2 tbsp fresh basil, finely chopped
- 3 cloves garlic, grated or crushed
- 1 tbsp red apple vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1–2 tbsp fresh lemon or lime juice
- 1 avocado, diced
Instructions
- Cook the edamame according to package instructions; rinse under cold water until cool.
- In a large bowl, combine the cooked edamame with diced cucumber, mangoes, red onion, black beans, corn, and basil.
- In a separate bowl, whisk together garlic, vinegar, olive oil, salt, pepper, and lemon or lime juice.
- Pour the dressing over the salad mixture and toss gently to combine.
- Just before serving, top with diced avocado for added creaminess.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Plant-based
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 290
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg