Corn, Mango, and Edamame Salad

Unexpected flavors collide and excite in this yummy summer salad.

July 30, 2013

Serves: 6
Prep: 7 min
Cook: 7 min
Total: 14 min


  • 2 cups frozen shelled edamame
  • 1 1/2 cups fresh corn kernels (from 2 large ears)
  • 1 1/2 cups mango cubes
  • 1 cup chopped tomato (about 1 large)
  • 1/2 cup chopped red onion
  • 2 tbsp chopped cilantro
  • 1 tbsp extra virgin olive oil
  • 1 tbsp freshly squeezed lime juice
  • 3/4 teaspoon salt
  • 1/4 tsp freshly ground black pepper

1. Prepare edamame according to package directions.


2. Drain and rinse under cold water.

3. Transfer to large bowl.

4. Stir in corn, mango, tomato, onion, cilantro, oil, lime juice, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

5. Toss well.

Nutritional Facts per serving

Calories 159.5 cal
Fat 5.3 g
Saturated Fat 0.4 g
Cholesterol 0 mg
Sodium 303.3 mg
Carbohydrates 21.7 g
Total Sugars 10.8 g
Dietary Fiber 5.1 g
Protein 8.6 g

Courtesy of the Rodale Healthy Recipe Finder.

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