Edamame & Mango Salad

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 tbsp Basil, fresh
  • 1 19-oz can Black beans
  • 1 350 mL can Corn
  • 1 Cucumber, medium
  • 500 g Edamame, cooked
  • 3 cloves Garlic
  • 1 Lemon, Juice of
  • 3 Mangos, small
  • 1 Red onion

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Olive oil, Extra Virgin
  • 1/2 tsp Red wine vinegar

Found on runningonrealfood.com

Description

Ingredients

• 500 g edamame, cooked, drained
• 1 medium cucumber, diced
• 3 small mangos, diced
• 1 red onion, diced
• 1 19-oz can black beans, drained, well-rinsed
• 350 mL can corn, drained, well-rinsed
• 1 tbsp fresh basil, finely chopped
• 3 cloves of garlic, finely chopped
• 1 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• ½ tsp red wine vinegar
• ½ tsp sea salt
• ½ tsp black pepper
• juice of 1 lemon
• avocado for topping

Directions

• Add all the chopped ingredients to a large bowl.
• Add in the oil, vinegar, salt, pepper and lemon.
• Mix well and serve topped with diced avocado.
• Store left-overs in the fridge.