Introduction

Hey there, friend! Let’s talk about those meals that just feel like sunshine on a plate, shall we? You know the ones – bright, vibrant, bursting with flavor, and surprisingly simple to whip up. This Mango Edamame Salad is exactly that kind of recipe. It transports me straight to a warm summer day, whether I’m actually enjoying it poolside or just dreaming of it from my kitchen. It’s the perfect answer when you want something healthy, satisfying, and absolutely delicious without spending hours in the kitchen. Seriously, you’re going to want to make this one on repeat!

Why You’ll Love This Recipe

This salad isn’t just pretty, it’s practical and utterly delightful. Here’s why it’s about to become your new go-to:

Fast: Comes together in a flash, perfect for busy weeknights or last-minute gatherings.
Easy: No complicated techniques here, just simple chopping and mixing!
Giftable: Pack it up for a picnic, a potluck, or share it with a friend who needs a little sunshine.
Crowd-pleasing: It’s got a little something for everyone – sweet mango, creamy avocado, tender beans, and a fresh dressing.

Ingredients

Gather ’round, here are the stars of our show. Most of these are probably already staples in your kitchen!

500 g (2 cups) cooked edamame: Those little green protein gems! Make sure they’re shelled and cooked according to package directions. Frozen works great here.
1 Avocado: For that lovely creamy texture. Choose one that’s ripe but not too soft.
2 tbsp fresh Basil: A little fragrant lift!
1 (19 oz / 540 mL) can Black beans: Our hearty base! Make sure you drain and give them a good rinse.
1 (350 mL / 12 oz) can Corn: Brings a little sweetness and crunch. Just drain off the liquid.
1 medium Cucumber: Adds that cool, refreshing bite.
3 cloves Garlic: A little garlicky punch! You’ll want to mince this finely.
3 small Mangos: The sweet star of the show! Choose ripe ones that yield slightly to pressure.
1 medium Red onion: Adds a bit of sharpness and beautiful color.
1 tbsp fresh Lemon or lime juice: For that essential bright, zesty dressing. Either works beautifully!
1/2 tsp Black pepper: Freshly ground if you can!
1/2 tsp Sea salt: To bring all the flavors together.
1 tbsp extra virgin Olive oil: Just a little bit to coat everything and add richness.

How to Make It

Okay, let’s get this vibrant party started! It’s truly as simple as chop, dump, and stir.

First things first, get all your beautiful produce ready. You’ll want to dice the avocado, cucumber, mangos, and red onion into roughly bite-sized pieces. Try to make them similar in size so you get a bit of everything in each spoonful!

Next, finely mince those garlic cloves. The smaller you mince, the better they’ll distribute their flavor throughout the salad.

Grab your largest mixing bowl. Seriously, use a big one, it makes tossing so much easier! Add the cooked edamame, drained black beans, and drained corn.

Now, gently add your diced cucumber, mango, and red onion to the bowl. Don’t add the avocado just yet if you want it to keep its shape perfectly.

In a separate small bowl or directly over the salad, whisk together the minced garlic, fresh lemon or lime juice, olive oil, salt, and pepper. Give it a taste and adjust if you like a little more zest or seasoning.

Pour the dressing over the ingredients in the big bowl. Now, here’s the fun part: GENTLY toss everything to combine. You want to coat everything in that lovely dressing without mashing the more delicate ingredients.

Finally, add the diced avocado and the fresh basil (you can chop or ribbon the basil depending on your preference). Gently fold them in right before serving.

For the absolute best flavor, I recommend letting the salad chill in the fridge for at least 15-30 minutes before serving. This gives all those amazing flavors a chance to mingle and get happy together!

Substitutions & Additions

This salad is super flexible! Feel free to play around based on what you have on hand or what you’re craving.

Different Beans: Swap black beans for chickpeas (garbanzo beans) or even white beans.
More Veggies: Add chopped bell peppers (any color!), cherry tomatoes cut in half, or even some jicama for extra crunch.
Herb Swap: Cilantro or mint would be fantastic instead of or in addition to basil.
Heat: Want a little kick? Add a finely minced jalapeño or a pinch of red pepper flakes.
Protein Boost: Grilled chicken, shrimp, or flaky salmon would turn this into a full meal.
Nuts or Seeds: Toasted pepitas or slivered almonds would add great texture.
Different Fruit: Peaches or pineapple could be interesting swaps for the mango, though the mango is pretty special here!

Tips for Success

Making this salad is pretty foolproof, but a few little tips can make it absolutely perfect:

Choose Wisely: Use ripe but still slightly firm mangoes and avocados so they don’t turn to mush when you mix.
Chill Out: Don’t skip that chilling step! The flavors truly deepen and meld beautifully when given a little time to hang out in the fridge.
Gentle Hands: When mixing, be gentle, especially after adding the avocado. You want lovely chunks, not green mush!
Fresh Garlic is Key: Using fresh minced garlic really makes the dressing pop compared to garlic powder.
Prep Ahead: You can chop all the veggies (except avocado) and make the dressing ahead of time. Keep them separate and toss everything together just before serving for the freshest results. Add avocado at the very last minute.

How to Store It

This salad is best enjoyed the day it’s made, especially because of the avocado. However, leftovers are still tasty!

Store any leftovers in an airtight container in the refrigerator. It will typically last for 2-3 days. The avocado might brown slightly, and the salad can become a little more watery as the veggies release moisture, but the flavors will still be there.

FAQs

Can I use frozen edamame and corn?

Absolutely! Just make sure they are cooked and completely thawed before adding them to the salad. Drain off any excess water.

Can I make the dressing separately?

Yes, you can whisk the dressing ingredients together in a small bowl and pour over the salad just before tossing.

What can I serve this salad with?

It’s incredibly versatile! Serve it as a side dish with grilled chicken, fish, or steak. It’s also fantastic scooped up with tortilla chips or served in lettuce cups.

Is this salad spicy?

As written, no. It’s bright, sweet, and savory. If you want spice, you can add a pinch of red pepper flakes or a minced jalapeño as suggested in the additions section.

Fresh & Easy Mango Edamame Salad

A bright, vibrant, and simple salad featuring sweet mango, creamy avocado, edamame, black beans, corn, cucumber, red onion, and a zesty lemon or lime dressing. Perfect as a quick side dish that tastes like sunshine.

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Equipment

Mixing bowl Largest size
Small bowl For dressing (optional)

Ingredients

Salad Ingredients

500 g cooked edamame shelled, cooked according to package directions
1 Avocado ripe but not too soft
2 tbsp fresh Basil
1 can Black beans 19 oz / 540 mL, drained and rinsed
1 can Corn 350 mL / 12 oz, drained
1 medium Cucumber
3 cloves Garlic minced finely
3 small Mangos ripe
1 medium Red onion
1 tbsp fresh Lemon or lime juice
0.5 tsp Black pepper
0.5 tsp Sea salt
1 tbsp extra virgin Olive oil

Instructions

Get all your produce ready by dicing the avocado, cucumber, mangos, and red onion into roughly bite-sized pieces.
Finely mince the garlic cloves.
Grab your largest mixing bowl and add the cooked edamame, drained black beans, and drained corn.
Gently add your diced cucumber, mango, and red onion to the bowl. Do not add the avocado yet.
In a separate small bowl or directly over the salad, whisk together the minced garlic, fresh lemon or lime juice, olive oil, salt, and pepper. Taste and adjust seasoning if needed.
Pour the dressing over the ingredients in the big bowl.
GENTLY toss everything to combine, coating everything in the dressing without mashing delicate ingredients.
Finally, add the diced avocado and fresh basil. Gently fold them in right before serving.
For best flavor, let the salad chill in the fridge for at least 15-30 minutes before serving to allow flavors to mingle.

Notes

Chill the salad for at least 15-30 minutes before serving for best flavor. Be gentle when mixing, especially after adding the avocado. Store leftovers in an airtight container in the refrigerator for 2-3 days; avocado may brown.