• 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.
– 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.
Add all the chopped ingredients to a large bowl.
Add in the oil, vinegar, salt, pepper and lemon or lime juice and mix.
Top with diced avocado and serve right away.
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