Edamame Mango Salad
This high-protein vegan edamame mango salad is easy to make in 10 minutes and makes the perfect light meal or healthy side salad.
- high in protein – thanks to the edamame and black beans this simple salad is a good source of plant-based protein
- picnic-friendly – this salad keeps well if kept cool so it’s perfect to pack along to picnics, potlucks and BBQs
- quick and easy – you’ll need just 10 minutes to open a can of beans, chop some fruit and veggies and mix it all up
- edamame – I recommend frozen shelled edamame
- mango – any kind of mango works but you want it to be firm so make sure it’s not overripe, even slightly underripe works
- black beans – canned or cooked from scratch both work fine
- corn – fresh, frozen or canned all work
Note: The specific amounts and the rest of the ingredients are listed in the recipe card below.
How to Make this Salad
Step 1. Cook edamame according to package instructions then drain and rinse it under cold water until cooled.
Step 2. Chop up the mango, cucumber and red onion and add to a large bowl with the beans, corn, basil and garlic.
Step 3. Add the dressing ingredients, mix it all up, top with avocado if desired and enjoy!
Tips and FAQs
- 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.
How long does this keep?
This salad is best served fresh but it can be stored in the fridge in a sealed container for up to 3 days.
How should I serve this salad?
- great on its own for a light lunch, dinner or a snack
- alongside a chickpea burger, beet burger or spicy chickpea wrap
- take long as side salad to a potluck or BBQ
- Brown Rice Salad with Kale and Peanut Sauce
- Blueberry Spinach Salad
- Arugula Peach Salad
- Greek Pasta Salad
- Cold Asian Noodle Salad
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Edamame Mango Salad
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 6
- Category: Salad
- Cuisine: American
- Diet: Vegan
This protein and vitamin-packed tangy salad is perfect for hot, summer days when the last thing you want to do is turn on the oven. Easy to make, high in plant-based protein and fibre, low in fat, filing, fresh and flavourful!
- 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
- Cook the edamame according to package instructions then rinse under cold water until cooled.
- Add all the chopped ingredients to a large bowl.
- Add in the oil, vinegar, salt, pepper and lemon and mix.
- Serve right away topped with diced avocado.
The salad is best served fresh but leftovers can be stored in the fridge for up to 3 days.
You want the mango to be firm, not mushy, so do your best to choose perfectly ripe or slightly underripe versus overripe mango.
This makes quite a large serving so feel free to cut the recipe in half if you don’t be able to eat it within a couple of days. Amounts don’t need to be exact!
- Serving Size: 1/6th of recipe
- Calories: 337
- Fat: 13 g
- Carbohydrates: 45 g
- Fiber: 13 g
- Protein: 16 g
Keywords: edamame mango salad, summer mango salad
UPDATE TEXT: This recipe was originally published on July 23, 2013. It was updated with new photos and text on May 28, 2020.
Fabulous! So tasty and refreshing, and wonderfully easy to make. I added cilantro for a little extra oomph. I made enough for several lunches, so I made the dressing separately and add it (and the avocado) just before eating.
Delightfully fresh!! Easy too! I only used 1/4 of a red onion. Followed the rest of the recipe exactly. Yum!
Amazing! So glad you enjoyed it.
This is my favorite summer salad. It’s light and hydrating and really pretty easy to put together, providing you can find a nice, ripe mango! My whole family agrees with me, so it has found a permanent spot on our warm-weather menu. I’ve found rice to be a nice addition (if we aren’t gobbling it up with tortilla or plantain chips). Yummy!
Living in Central Florida, where it’s summer most of the year, this is the best thing to whip up and have for lunches or last minute gatherings. I love that you can swap some items so easily (great recipes are SO flexible). Sometimes I have a side of quinoa to go with it. Mostly, I put it on top of a bowl of spinach or garden herbs.
Made this for a party and it was an unexpected hit with the meat-loving crowd. I like how simple yet tasty the recipes here are. Thanks!
That’s awesome! I’m so glad it was enjoyed all around. Thanks for the kind review!
The best summer salad. Love this!
I have made this several times for different groups of friends, and it is always a huge hit! My biggest challenge is finding ripe mangoes, so I make sure I get them in advance in case they need to ripen.
Hi I’m confused 🙈
The post says
Yield 6 X1
But below it’s a large portion so half the recipe
But serves 4
Please can you explain how many this should feed 😂
Knowing me I’d attempt to eat 4 peoples portions 😂
It serves 6, sorry. The 4 is corrected!
Getting a bite of mango is a fun surprise! The whole family loved it- thank you for another great recipe.
You’re welcome! So glad you enjoyed it.
Amazing recipe Deryn! So simple but genius! Really enjoyed it here is the heat of Cyprus, served it with a film pastry pie and combination was magical. Used fresh coriander instead of basil and worked perfectly 👌 thank you!!! Keep up the amazing work xx
So good!! Plan to mix quinoa with the leftovers…YUM!!
Hi! Love this recipe! How long do you think this will last in the fridge?
Hey there, 3-4 days will be fine. Even 5 but it gets a bit soggy and watery, so the fresher, the better. Enjoy!
This tastes a-m-a-z-i-n-g! Do you happen to have the nutritional info for this recipe per serving?
Hi Rhea. I apologize, I don’t have it calculated for this recipe. You’d have to add the ingredients into My Fitness Pal or a similar calculator and to get the nutritional info for how ever many servings you made. I’m glad you enjoyed!
So delicious! I used lime juice instead of lemon. I almost ate the whole thing my self! I will definialy make it again!!!!
Ooh, good call on the lime! Perfect match with the mango. Glad you enjoyed it. Thanks!!
I actually tried the whole foods edamame salad and loved it so much I googled a recipe for something similar. That landed me here. I was so excited to find your vancouver based blog because I am a local in van, myself. I was excited to read about things I could actually relate to. Needless to say, the recipe was awesome. I had to shop for most of the ingredients as I live alone and am a student (aka my fridge is composed of hot sauce and expired tortillas) but it was so worth it. Looking forward to trying more of your recipes. thanks
I’m so glad you enjoyed it and came across my blog! Hello to you, fellow Vancouverite 🙂 Hope you’ve been enjoying this incredible weather!
WHY am I just finding this recipe now??? Now, my life feels complete! I hope I can still find some decent fresh veggies and mangoes to make this – I seriously could eat this everyday. Not joking.
Oh – and 4 yoga classes a week?!? I make it to only one! Thought about adding in another, but I don’t have the time! I wish I could – it balances out the running SO well! (and I’m super NOT flexible, so any stretching is a plus!!)
Haha! Well, I’m so glad you found it!
Don’t worry, I didn’t keep up with my 4 a week yoga classes. I wish I could but I don’t have time either!! I was just way too jam packed with that added in there. I’m lucky if I make it to one right now! I’m still lifting 4 days a week, plus running 3 times, plus these 2 dogs keep me walking all over the place!
Enjoy the salad, hope you find some fresh mango to make it!
Love the colours and flavours in this salad! Avocado and mango are 2 of my favourite ingredients!