VEGAN EDAMAME MANGO SALAD

This high-protein vegan edamame mango salad is easy to make in 10 minutes and makes the perfect light meal or healthy side salad.

Formula FEATURES

• high in protein – on account of the edamame and dark beans this basic serving of mixed greens is a decent wellspring of plant-based proteincookout cordial – this serving of mixed greens keeps well whenever kept cool so it’s ideal to pack along to picnics, potlucks and BBQssnappy and simple – you’ll require only 10 minutes to open a jar of beans, cleave some foods grown from the ground and blend everything up

HOW LONG DOES THIS KEEP?

• This plate of mixed greens is best served new however it very well may be put away in the ice chest in a fixed compartment for as long as 3 days.

HOW Might I SERVE THIS SALAD?

• extraordinary all alone for a light lunch, supper or a bite.close by a veggie burger or veggie canineaccept long as side plate of mixed greens to a potluck or BBQ

This protein and vitamin-packed tangy salad is perfect for hot, summer days when the last thing you want to do is turn on the oven. Easy to make, high in plant-based protein and fibre, low in fat, filing, fresh and flavourful!

INGREDIENTS

• 500 g (about 2 cups) edamame, cooked, drained
• 1 medium cucumber, diced
• 3 small mangos, peeled and diced
• 1 medium red onion, diced
• 1 19-oz can black beans, drained, well-rinsed (2 cups)
• 350 mL can corn, drained, well-rinsed
• 1 tbsp fresh basil, finely chopped
• 3 cloves of garlic, finely chopped
• 1 tbsp red wine 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
• up to 1 whole diced avocado for topping, optional.

INSTRUCTIONS

1. Cook the edamame according to package instructions then rinse under cold water until cooled.
2. Add all the chopped ingredients to a large bowl.
3. Add in the oil, vinegar, salt, pepper and lemon and mix.
4. Serve right away topped with diced avocado.

NOTES

• The salad is best served fresh but leftovers can be stored in the fridge for up to 3 days.You want the mango to be firm, not mushy, so do your best to choose perfectly ripe or slightly underripe versus overripe mango.This makes quite a large serving so feel free to cut the recipe in half if you don’t be able to eat it within a couple of days. Amounts don’t need to be exact!