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This high-protein vegan edamame mango salad is easy to make in 10 minutes and makes the perfect light meal or healthy side salad.

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Recipe Features
Ingredient Notes
How to Make this Salad
Tips and FAQs
How long does this keep?
How should I serve this salad?
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Edamame Mango Salad

RECIPE FEATURES

  • high in protein – thanks to the edamame and black beans this simple salad is a good source of plant-based protein
  • picnic-friendly – this salad keeps well if kept cool so it’s perfect to pack along to picnics, potlucks and BBQs
  • quick and easy – you’ll need just 10 minutes to open a can of beans, chop some fruit and veggies and mix it all up 

INGREDIENT NOTES

  • edamame – I recommend frozen shelled edamame
  • mango – any kind of mango works but you want it to be firm so make sure it’s not overripe, even slightly underripe works
  • black beans – canned or cooked from scratch both work fine
  • corn – fresh, frozen or canned all work
Note: The specific amounts and the rest of the ingredients are listed in the recipe card below.

HOW TO MAKE THIS SALAD

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

Step 2. Chop up the mango, cucumber and red onion and add to a large bowl with the beans, corn, basil and garlic.
Step 3. Add the dressing ingredients, mix it all up, top with avocado if desired and enjoy!

HOW SHOULD I SERVE THIS SALAD?

  • great on its own for a light lunch, dinner or a snack
  • alongside a chickpea burger, beet burger or spicy chickpea wrap
  • take long as side salad to a potluck or BBQ
source: https://runningonrealfood.com/edamame-mango-salad/





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