Ingredients
Salad Ingredients
- 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)
- 350 mL can corn, drained and well-rinsed
- 2 tbsp fresh basil, finely chopped
- 1 avocado, diced
Dressing Ingredients
- 3 cloves garlic, grated or crushed
- 1 tbsp 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, usually by boiling or steaming until tender. Once cooked, rinse under cold water to cool them down and stop the cooking process.
- Mix Salad Ingredients: In a large bowl, combine the cooked and cooled edamame, diced cucumber, diced mango, diced red onion, drained and rinsed black beans, drained and rinsed corn, and finely chopped fresh basil.
- Prepare Dressing: In a small bowl, mix together the grated or crushed garlic, vinegar, extra virgin olive oil, sea salt, black pepper, and fresh lemon or lime juice.
- Toss Salad: Pour the dressing over the combined salad ingredients and mix well to evenly coat all the components with the dressing.
- Serve: Immediately serve the salad topped with diced avocado for a creamy texture and fresh finish.
Notes
- Make sure to rinse the black beans and corn thoroughly to reduce sodium content if preferred.
- You can substitute fresh lemon juice with lime juice depending on your taste preference.
- This salad is best served fresh to enjoy the crisp textures and fresh flavors.
- Leftovers can be stored in the refrigerator for up to 1 day, but avocado should be added fresh when serving to avoid browning.
- For added protein, you can sprinkle some feta cheese or toasted nuts as a topping if desired.
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes (for edamame cooking)
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
