Edamame Salad

with mango & black beans

• Plant-based & gluten-free. • Ready in 10 minutes. • Great for picnics and potlucks. • Source of protein and fiber. • No added sugar. • Serve as light meal or side dish. • Easy to customize.

why you'll love this recipe

Made this for a party and it was an unexpected hit with the meat-loving crowd. 

– 500 g edamame – 1 medium cucumber, diced – 3 small mangos, diced – 1 medium red onion, diced – 1 19-oz can black beans – 350 mL can corn, drained – 2 tbsp fresh basil – 3 cloves of garlic – 1 tbsp red wine vinegar – 1 tbsp extra virgin olive oil – 1/2 tsp sea salt – 1/2 tsp black pepper – 1–2 tbsp  lemon or lime juice – 1 avocado, diced



Cook the edamame according to package instructions then rinse under cold water until cooled.



cook edamame

Add all the chopped ingredients to a large bowl.



mix salad

Add in the oil, vinegar, salt, pepper and lemon or lime juice and mix.



add dressing ingredients

Top with diced avocado and serve right away.

This was a delicious, easy recipe and came together easily without a lot of kitchen clean up. We skipped the oil, adding a little more vinegar and lime juice and it was fine. Terrific recipe.

What to Make Next

Extra edamame? Try it in these delicious tofu edamame rice bowls!

Hey, I'm Deryn!

I've been sharing easy and delicious plant-based recipes at Running on Real Food since 2013! Swipe up to visit the site and have a look.

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