Bring a pot of water to a boil, add edamame, and cook for 5-7 minutes until tender. Drain and rinse under cold water.

Chop cucumber, mango, and red onion into bite-sized pieces. In a large bowl, combine with rinsed black beans and corn.

Finely chop basil and mince garlic, adding them to the vegetable mixture and stir gently.

In a small bowl, whisk olive oil, red wine vinegar, sea salt, black pepper, and lemon or lime juice. Pour over salad and toss gently.

Dice the ripe avocado and fold it into the salad just before serving.