This vegan edamame mango salad is easy to make in 10 minutes and makes the perfect light summer meal or side dish.

A large bowl of salad with edamame, mango, cucumber and avocado.


This edamame mango salad makes a beautiful summer dish. It’s tropical, zesty, vibrant, sweet and colourful – everything you’d want in a refreshing summer salad!

It’s perfect for everything from summer gatherings to a quick lunch or addition to dinner. Best of all, you only need 10 minutes and a handful of ingredients to make it.

It’s also high in protein and fiber thanks to the edamame and black beans, and packs in plenty of flavour and texture too.

For more summer salads, try this mango black bean salad, quinoa summer salad, arugula peach salad, blueberry spinach salad and Mediterranean kale salad next!


Various labelled ingredients for a mango edamame salad in bowls on a counter.

The complete list of ingredients with measurements is located in the recipe card at the end of the post.

  • Edamame: Frozen shelled edamame works well here. Cook it before adding to the recipe.
  • Mango: Any fresh mango works. Make sure it’s not overripe and mushy. If anything, slightly underripe is preferred.
  • Black Beans: Canned black beans work well or you can cook your own from scratch. Chickpeas work as an alternative.
  • Corn: You can use fresh corn cut off the cob, frozen thawed or canned corn. Try using grilled corn on the cob or toasting the corn for extra flavour.
  • Basil: Fresh basil is best here!
  • Red Onion: Red onion or shallot is best here but white or yellow onion could be substituted in a pinch.
  • Lemon: You can substitute or use lime as a variation – or a mix of both! Try adding a bit of lemon or lime zest as well for extra zing.
  • Red Wine Vinegar: You can substitute white wine vinegar or apple cider vinegar.

Variations & Additions

  • Grain Addition: Add cooked quinoa, farro, or bulgur to make the salad more filling.
  • Leafy Greens: Toss in a handful of baby spinach, arugula, or kale for added nutrition and color.
  • Veggies: Shredded purple cabbage, cherry tomato, diced cucumber, bell pepper, snow peas and snap peas can be added.
  • Herbs: Mix in additional chopped fresh herbs like cilantro, parsley and mint, or swap out the basil.
  • Crunchy Elements: Incorporate toasted almond slices, crushed walnuts, or pumpkin seeds for a delightful crunch.
  • Dried Fruits: Add chopped dried cranberries, apricots, or raisins for a sweet and tangy contrast.
  • Tofu or Tempeh: Baked tofu, chili tofu or tempeh can provide a protein boost.
  • Spice Blend: Sprinkle a pinch of chili flakes, cumin, or smoked paprika to give the salad a hint of warmth.
  • Roasted Vegetables: Roast some bell peppers, zucchini, or eggplant and add them to the salad for extra flavor and depth.
  • Fresh Fruit: Add a handful of fresh blueberries, raspberries, or strawberries or diced peach or nectarine.
  • Vegan Cheese: Try serving with this marinated tofu feta.
  • Sliced Radishes: Thinly sliced radishes add a refreshing crunch and peppery flavour.

Step-by-Step Instructions

Step 1. Cook edamame according to package instructions then drain and rinse it under cold water until cooled.

Boiled edamame in a pot.

Step 2. 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.

Step 3. Add the dressing ingredients, mix it all up, top with avocado and enjoy right away.

A large bowl of salad with edamame, mango, cucumber and avocado.

Recipe FAQs

Can I prepare this salad ahead of time?

Absolutely! This salad can be prepared in advance. However, for the freshest flavors and textures, it’s recommended to chop and combine the ingredients shortly before serving.

The salad is best enjoying within a few hours up to 1-2 days though you can safely store leftovers for up to 3 days.

Can I freeze this recipe?

This recipe is not suitable for freezing.

Can I make this recipe oil-free?

Certainly. You can omit or reduce the amount of oil if you prefer.

Can I replace the mango with other fruits?

While mangoes provide the perfect tropical sweetness, you can certainly experiment with other fruits. Nectarine, peaches, or even strawberries can be used. You can also mix and match your favourites.


A bowl of edamame, cucumber, avocado and mango salad.

Storing Instructions

  • This salad is best enjoyed fresh or within 1-2 days.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the texture of the salad may change after storing.
  • This recipe is not suitable for freezing.

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A large bowl of mango, corn, edamame and cucumber salad with a sliced avocado beside it.

Edamame Mango Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 6
  • Category: Salad
  • Cuisine: American
  • Diet: Vegan
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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
  • 2 tbsp fresh basil, finely chopped
  • 3 cloves of garlic, grated or crushed
  • 1 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 12 tbsp fresh lemon or lime juice
  • 1 avocado, diced


  1. Cook the edamame according to package instructions then rinse under cold water until cooled.
  2. Add all the chopped ingredients to a large bowl.
  3. Add in the oil, vinegar, salt, pepper and lemon or lime juice and mix.
  4. 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

UPDATE TEXT: This recipe was originally published on July 23, 2013. It was updated with new photos and text on May 28, 2020.