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.
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.