Description
This Edamame Mango Salad is a vibrant and refreshing dish that combines the sweetness of ripe mangoes with the crispness of cucumber, the heartiness of edamame and black beans, and a zesty dressing featuring fresh herbs and citrus. Perfect as a light lunch or a colorful side, this salad is quick to prepare and packed with nutrients, making it a delicious and healthy choice for any occasion.
Ingredients
Vegetables and Fruit
- 500 g (about 2 cups) edamame, cooked and drained
- 1 medium cucumber, diced
- 3 small mangoes, peeled and diced
- 1 medium red onion, diced
- 1 (19-oz) can black beans, drained and well-rinsed (about 2 cups)
- 1 (350 mL) can corn, drained and well-rinsed
- 1 avocado, diced
Fresh Herbs and Aromatics
- 2 tbsp fresh basil, finely chopped
- 3 cloves garlic, grated or crushed
Dressing
- 1 tbsp red vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1-2 tbsp fresh lemon or lime juice
Instructions
- Cook Edamame: Cook the edamame according to the package instructions, typically boiling or steaming until tender. Once cooked, rinse under cold water to cool them down and stop the cooking process.
- Prepare Salad Ingredients: Dice the cucumber, mangoes, red onion, and avocado into bite-sized pieces. Drain and rinse the black beans and corn thoroughly to reduce sodium content and remove excess canning liquid.
- Mix Salad: In a large bowl, combine the cooled edamame, diced cucumber, mango, red onion, black beans, corn, garlic, and chopped fresh basil. Toss gently to combine all the ingredients evenly.
- Add Dressing: In a small bowl, whisk together the red vinegar, extra virgin olive oil, sea salt, black pepper, and fresh lemon or lime juice. Pour the dressing over the salad mixture and toss thoroughly to coat all the ingredients.
- Serve: Immediately serve the salad topped with the diced avocado for a creamy texture contrast. Enjoy this fresh, healthy salad as a standalone dish or a side.
Notes
- For a vegan or vegetarian option, this salad is perfect as is.
- Adjust the lemon or lime juice according to your taste preference for acidity.
- Can be refrigerated for up to 1 day, but add avocado just before serving to prevent browning.
- Rinsing canned beans and corn helps to reduce sodium and improve texture.
- Fresh basil adds a fragrant and slightly sweet flavor, but you can substitute with cilantro or mint if preferred.
