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Edamame & Mango Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4-6 1x
  • Category: Vegan, Salad

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!


Scale

Ingredients

  • 500 g edamame, cooked, drained
  • 1 medium cucumber, diced
  • 3 small mangos, diced
  • 1 red onion, diced
  • 1 19-oz can black beans, drained, well-rinsed
  • 350 mL can corn, drained, well-rinsed
  • 1 tbsp fresh basil, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp red wine vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • juice of 1 lemon
  • avocado for topping

Instructions

  1. Add all the chopped ingredients to a large bowl.
  2. Add in the oil, vinegar, salt, pepper and lemon.
  3. Mix well and serve topped with diced avocado.
  4. Store left-overs in the fridge.