Edamame, Mango and Black Bean Salad (Vegan)

Ingredients

• 300 gshelled edamame (frozen)
• 345 gcanned black beans, low sodium, drained and rinsed
• 200 gmango chunks (fresh or frozen)
• 1red bell pepper
• 150 gred cabbage, shredded
• ¼medium red onion
• 8 gfresh cilantro
• 2 tbsplime juice
• 3 tspextra-virgin olive oil
• ¾ tspchili powder
• 1¼ tsppure maple syrup
• ¼ tspsalt

Method

1. Bring a pot of water to a boil over high heat.

2. Add the edamame and boil for 3 minutes. Drain and rinse under cold water until cool.

   3 min timer

3. Dice the mango and red pepper, shred the cabbage, finely dice the red onion and chop the cilantro.

4. Whisk the lime juice, oil, chili powder, maple syrup and salt in a large bowl.

5. Add the edamame, black beans and vegetables and toss well. Keeps 3 days in the fridge.

Storing and reheating

Keeps 4 days.