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Cold Edamame & Mango Salad

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This vibrant vegan salad combines sweet mangoes, protein-packed edamame, black beans and crunchy veggies tossed in a zesty lime-red wine vinaigrette—ready in 10 minutes for a refreshing summer side or light meal. :contentReference[oaicite:0]{index=0}

Ingredients

Scale
  • 500 g (≈2 cups) cooked, drained edamame
  • 1 medium cucumber, diced
  • 3 small mangoes, peeled & diced
  • 1 medium red onion, diced
  • 1 × 19-oz can (≈2 cups) black beans, rinsed & drained
  • 350 mL can corn, rinsed & drained
  • 2 Tbsp fresh basil, finely chopped
  • 3 cloves garlic, grated or crushed
  • 1 Tbsp red-wine 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 (to taste)
  • 1 avocado, diced (for topping)

Instructions

  1. Cook shelled edamame according to package directions, then drain and rinse under cold water until chilled.
  2. In a large bowl, combine edamame, diced cucumber, mango, red onion, black beans, corn, basil and garlic.
  3. Add olive oil, red-wine vinegar, salt, pepper and lemon/lime juice; toss well to coat.
  4. Top with diced avocado and serve immediately, or chill up to 1 hour before serving.

Notes

  • Best enjoyed fresh; leftovers keep refrigerated up to 3 days.
  • Choose firm-ripe mango for the best texture—avoid over-ripe fruit.
  • Recipe yields a large batch; halve quantities if needed.
  • Feel free to customize with extra herbs, leafy greens or grilled corn for added flavor.

Nutrition

Keywords: edamame, mango, vegan salad, summer, high-protein

Find it online: https://yumrecipesnow.com/cold-edamame-mango-salad/