<h1>Edamame mango salad</h1>
Easily made in 10 minutes, this high protein vegan edamame mango salad is perfect for light meals and healthy salads.
Table of Contents Presentation
<h1>Recipe features</h1>
High Protein – Thanks to edamame and black beans, this simple salad is a good source of plant-based protein
Picnic Friendly – This salad can stay in good shape if kept cool, so it's perfect for picnics, light meals, and barbecues
Quick and easy – you only need 10 minutes to open a jar of beans, chop up some fruits and vegetables, and mix them together
<h1>Ingredient description</h1>
Edamame – Frozen edamame seeds are recommended
Mango – Any kind of mango, make sure it is not too ripe, or not ripe
Black beans – canned or raw
Corn – Fresh, frozen or canned will do
<h1>Make salads</h1>
Step 1. Cook the edamame according to the packaging instructions, then drain the water and rinse with cold water until cooled.
Step 2. Finely chop the mango, cucumber and red onion and place in a large bowl with beans, corn, basil.
Step 3. Add the seasonings, mix them together, add avocados and enjoy if desired!
<h1>Tips and FAQs</h1>
If you don't have red wine vinegar, white vinegar or apple cider vinegar are all suitable.
Lime instead of lemon.
Chickpeas are a good alternative to black beans.
<h1>How long can it be saved? </h1>
It is best to eat this salad fresh, but it can be kept in the refrigerator in an airtight container for up to 3 days.
<h1>How to enjoy it? </h1>
Light meals, dinners or snacks can be enjoyed alone
Together with a veggie burger or vegan dog
Like a salad side dish or grill
Author: DERYN MACEY
Preparation time: 10 minutes
Total time: 10 minutes
Yield: 6 1 X
Category: Salads
Cuisine: American
Diet: Vegetarian
This rich, protein- and vitamin-rich salad is perfect for hot summer months, when the last thing you'll want to do is turn on the oven. Easy to manufacture, high in plant-based protein and fiber, low in fat, crispy, fresh and delicious!
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<h1>raw material</h1>
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 canned black beans, drained, washed (2 cups)
350 ml corn can, drain water and rinse well
1 tablespoon fresh basil, chopped
3 cloves of garlic, finely chopped
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1/2 tsp. sea salt
1/2 teaspoon black pepper
1 - 2 tablespoons fresh lemon juice or lime juice
Up to 1 full avocado diced diced, optional
<h1>instructions</h1>
Cook the edamame according to the packaging instructions and rinse in cold water until cool.
Place all the chopped ingredients in a large bowl.
Add oil, vinegar, salt, pepper and lemon to mix.
Serve with diced avocados and cut into thin slices.
<h1>note</h1>
It is best eaten with fresh salad, but the remaining food can be kept in the refrigerator for 3 days.
Hopefully the mango is not mushy, so try to choose a fully ripe or slightly ripe mango.
It can be made into large portion sizes, so if it cannot be eaten within a few days, the recipe can be divided into two halves, and the amount does not need to be very precise.
For vegans, remove garlic, onions, parsley, and related powder products, and if necessary, use fresh celery, oregano, basil, and mint leaves instead.