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  • Payton Pinsky

Mango Edamame Salad | Summer Recipes

Mangos have become my newest obsession this summer. So sweet and juicy, which makes them a perfect match for a savory salad! This recipe is super healthy, super easy, and can be eaten in a variety of ways. Top it on a bed of greens for a full salad, scoop them up with a tortilla shell, or just eat it straight up. Let's get cooking!

Ingredients: 2 Red Mangos

1 Cup Frozen Edamame

1 Cup Frozen Corn

3/4 Can Black Beans (14oz can)

1/2 Medium Red Onion

1 Ripe Avocado

Fresh Lime Juice

2 Tbs Olive Oil

Fresh Cilantro

Garlic Salt



  1. Cook your frozen corn and edamame. I have a metal steamer basket, so I used that in a pot on the stove to cook them. If you do not have a steamer, you can alternatively run them under water until the ice is gone and sauté them in a little vegan butter until lightly browned and cooked fully.

  2. In a large bowl, add in your cut mango. Mango can be tricky to cut, so here is a helpful video to make sure you get the most out of your fruit. Dice and add onion and avocado to your bowl as well.

  3. Rinse your canned beans under cool water to remove excess liquid and add them to your bowl.

  4. In a small side bowl, mix together 2 tbs olive oil, fresh juice from 1 lime, a sprinkle of garlic salt, pepper, and cumin.

  5. Once frozen corn and edamame are cooked, add them to your bowl. Coat everything in the bowl with your oil and lime mixture. Chop and top with fresh cilantro. Enjoy!

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