Light, fresh, and full of fruity goodness, this tasty, tangy salad is perfect for sunny summer afternoons.

500g edamame, cooked and drained

1 medium cucumber, diced

3 small mangoes, diced

1 red onion, diced

1 19oz can black beans, drained and rinsed

1 tbsp fresh basil, finely chopped

3 cloves garlic, finely chopped

1 tbsp apple cider vinegar

1 tbsp extra virgin olive oil

1/2 tsp red wine vinegar

1 tsp sea salt, or more to taste

1 tsp freshly cracked black pepper, or more to taste

Juice from 1 lemon

  1. Combine all chopped ingredients in a medium bowl, and mix gently.  Add oil, vinegar, salt, pepper, and lemon, and toss thoroughly.
  2. Serve with your favorite Mini Croccantini (we like Whole Wheat), and enjoy!
Original recipe found at runningonrealfood.com
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