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 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook / Tossed Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg