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

Edamame Mango Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 6 1x
  • 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
  • 12 tbsp fresh lemon or lime juice
  • up to 1 whole diced avocado for topping, optional


  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 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

Keywords: edamame mango salad, summer mango salad