Cook the edamame according to the package instructions, typically boiling for about 5 minutes until tender. Drain and rinse under cold water.

In a large mixing bowl, combine the diced mango, cucumber, red onion, black beans, and corn.

In a small bowl, whisk together red wine vinegar, extra virgin olive oil, sea salt, black pepper, and lemon or lime juice.

Pour the dressing over the salad mixture and gently toss to combine.

Just before serving, add the diced avocado on top.