Cook the edamame according to package instructions, usually boiling them for about 5-7 minutes until tender. Drain and rinse under cold water to stop the cooking process.

Chop the cucumber into bite-sized pieces, peel and dice the mangos, and finely chop the red onion. Combine in a large mixing bowl with black beans and corn.

Chop the fresh basil and mince the garlic. Add them to the bowl with the other vegetables.

In a separate bowl, whisk together olive oil, red wine vinegar, sea salt, black pepper, and lemon or lime juice until emulsified.

Pour the dressing over the salad and gently toss everything together until well coated.

Slice the avocado and arrange it on top of the salad just before serving.