Edamame, Roasted Bell Pepper and Bocconcini Salad

Name: Edamame, Roasted Bell Pepper and Bocconcini Salad
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4 appetizers
Ingredients: 250 ml (1 cup) shelled soybeans (edamame); 250 ml (1 cup) fresh or frozen corn kernels; 3 roasted bell peppers, seeded, peeled and cubed; 4 large bocconcini, cubed; 1 lemon, the grated zest; 30 ml (2 tbsp) lemon juice; 30 ml (2 tbsp) olive oil; 30 ml (2 tbsp) fresh basil, torn into pieces; 1 small red onion, chopped; Salt and pepper

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Preparation 20 min
Cooking 3 min
Makes 4 appetizers

Végétarien
Sans noix
Sans gluten
Sans oeufs

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Ingredients

- 250 ml (1 cup) shelled soybeans (edamame)
- 250 ml (1 cup) fresh or frozen corn kernels
- 3 roasted bell peppers, seeded, peeled and cubed
- 4 large bocconcini, cubed
- 1 lemon, the grated zest
- 30 ml (2 tbsp) lemon juice
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) fresh basil, torn into pieces
- 1 small red onion, chopped
- Salt and pepper

Preparation

- 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.
- Add the remaining ingredients. Season with salt and pepper and toss well. Serve warm or cold. This salad keeps very well overnight.

Edamame, Roasted Bell Pepper and Bocconcini Salad

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Preparation

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