Cook the edamame according to the package instructions, usually boiling for 3-5 minutes until tender. Once cooked, drain and rinse under cold water.

In a large bowl, combine diced mango, cucumber, minced red onion, drained black beans, and rinsed corn. Toss gently to mix.

In a small bowl, whisk together olive oil, red wine vinegar, a pinch of sea salt, black pepper, and lemon/lime juice. Adjust seasoning to taste.

Pour the dressing over the salad mixture and toss until all ingredients are coated evenly.

Just before serving, fold in or top with diced avocado and serve immediately.