SALAD WITH EDAMAME AND MANGO
This high-protein vegan edamame mango salad comes together in 10 minutes and is ideal as a light supper or side salad. Check out more delicious dishes at X2coupons.
FEATURES OF THE RECIPE
Picnic-friendly – This simple salad is a wonderful supply of plant-based protein owing to the edamame and black beans. This salad keeps well if kept cool, making it ideal for picnics, potlucks, and BBQs. It takes about 10 minutes to open a can of beans, cut some fruit and vegetables, and mix it all.
NOTES ON INGREDIENTS
There are some notes for wonderful edamame and mango salad:
- edamame – I suggest frozen-shelled edamame
- mango – any sort of mango will do but you want it to be firm, so make sure it’s not overripe, even a little underripe would do
- Both canned and homemade black beans work well, as does fresh, frozen, or canned corn.
The particular amounts, as well as the remaining components, are specified in the recipe card below.
HOW DO YOU MAKE THIS SALAD?
Cook the edamame according to the package directions, then drain and rinse with cold water until cool.
In a large mixing basin, chop the mango, cucumber, and red onion and combine them with the beans, corn, basil, and garlic.
Combine the dressing ingredients, stir well, and serve with avocado if preferred.
TIPS AND QUESTIONS
If you don’t have red wine vinegar, white vinegar or apple cider vinegar will suffice.
Lime can be used in place of lemon.
Chickpeas are a tasty substitute for black beans.
HOW LONG WILL THIS LAST?
This salad is best served fresh, but it may be preserved in a sealed container in the fridge for up to 3 days.
WHAT SHOULD I SERVE WITH THIS SALAD?
ideal for a light lunch, supper, or snack on its alone or with a chickpea burger, beet burger, or spicy chickpea wrap as a side salad to a potluck or BBQ
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