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Edamame & Mango Salad

Deryn Macey
  • 10 minutes
  • Serves 4 to 6

INGREDIENTS

1

Avocado

1 tbsp

Basil, fresh

1 19 ounce can

Black beans

1 350 milliliter can

Corn

1

Cucumber, medium

500 g

Edamame, cooked

3 cloves

Garlic

1

Lemon, juice of

3

Mangos, small

1

Red onion

1/2 tsp

Black pepper

1/2 tsp

Sea salt

1 tbsp

Apple cider vinegar

1 tbsp

Olive oil, extra virgin

1/2 tsp

Red wine vinegar