Edamame, Roasted Bell Pepper and Bocconcini Salad
Edamame, Roasted Bell Pepper and Bocconcini Salad
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Edamame, Roasted Bell Pepper and Bocconcini Salad

Preparation
20 MIN
Cooking
3 MIN
Makes
4 appetizers
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Ingredients

Preparation

  1. In a small pot of salted boiling water, blanch the edamame and corn for 3 minutes. Drain and rinse under cold running water. Place in a large bowl.
  2. Add the remaining ingredients. Season with salt and pepper and toss well. Serve warm or cold. This salad keeps very well overnight.

Comment

  1. Easy summer salad. I scraped the kernels off the uncooked corn cobs and cooked them quickly in the microwave to save time. Much better flavour that way. Used the pearl sized bocconcini newly available at Metro.

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