EDAMAME MANGO SALAD

This high-protein vegan edamame mango salad is is quick to prepare in only 10 minutes, making it the ideal light supper or nutritious side salad.

RECIPE FEATURES

• This straightforward salad is high in protein thanks to the edamame and black beans, making it a terrific source of plant-based protein.
• This salad keeps well if kept chilled, making it the ideal dish to bring to picnics, potlucks, and BBQs.
• Open a can of beans, chop some fruit and vegetables, and combine everything in under 10 minutes.

EDAMAME MANGO SALAD INGREDIENT NOTES

• 500 g (about 2 cups) edamame, cooked, drained
• 1 medium cucumber, diced
• 3 small mangos, peeled and diced
• 1 medium red onion, diced
• 1 19-oz can black beans, drained, well-rinsed (2 cups)
• 350 mL can corn, drained, well-rinsed
• 1 tbsp fresh basil, finely chopped
• 3 cloves of garlic, finely chopped
• 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
• up to 1 whole diced avocado for topping, optional

INSTRUCTIONS

• Edamame are prepared as directed on the packet, then drained and rinsed in cold water until cool.
• To a big bowl, add all the chopped ingredients.
• Mix in the salt, pepper, oil, vinegar, and lemon.
• Serve immediately and top with cubed avocado.

NOTES

• Although leftovers can be kept in the fridge for up to three days, fresh salad is always preferable.
• Choose perfectly ripe or slightly underripe mangos rather than overripe ones because you want the fruit to be firm rather than mushy.
• If you won't be able to finish the entire batch in a couple of days, feel free to cut the recipe in half. Numbers don't have to be precise!