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Corn, Mango & Edamame Salad

Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Corn, mango and edamame salad

Serves 6



2 cups frozen shelled edamame (or mukimame, see below)
1½ cups fresh corn kernels (2 large ears of corn)
1½ cups mango cubes (about 2 mangoes)
1 cup tomato, seeded and chopped
½ cup chopped red onion
2 Tbsp. chopped cilantro
1 Tbsp. extra virgin olive oil
¾ tsp. sea salt
¼ tsp. freshly ground black pepper



Prepare edamame according to package directions. Drain and rinse under cold water. Transfer to large bowl. Stir in remaining ingredients. Toss well.

Recipe quick tip: When sold in the pod, green vegetable soybeans are called “edamame.” When sold as individual beans, they’re called “mukimame.” If you want to avoid shelling, buy mukimame in steam-fresh bags for quick microwave cooking.


Nutritional information (per serving):

160 calories, 5 g fat, 5 g saturated fat, 0 mg cholesterol, 22 g carbohydrate, 9 g protein, 6 g fiber, 303 mg sodium



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