This high-protein vegan edamame mango salad is easy to make in 10 minutes and makes the perfect light meal or healthy side salad. A bowl of edamame, cucumber, avocado and mango salad. How should I serve this salad? Various labelled ingredients for a mango edamame salad in bowls edamame corn avocado salad a counter.
Note: The specific amounts and the rest of the ingredients are listed in the recipe card below. Cook edamame according to package instructions then drain and rinse it under cold water until cooled. Chop up the mango, cucumber and red onion and add to a large bowl with the beans, corn, basil and garlic. Edamame, corn, mango, black beans and cucumber in a large mixing bowl. An overhead shot of a large bowl of salad with edamame, mango, cucumber and avocado.
If you don’t have red wine vinegar, white or apple cider vinegar are both suitable. Lime works in place of lemon. Chickpeas are a nice alternative to black beans. This salad is best served fresh but it can be stored in the fridge in a sealed container for up to 3 days. A overhead shot of a bowl of mango edamame salad. I’d love to hear about it!
