Edamame, Roasted Bell Pepper and Bocconcini Salad
Preparation
20 MIN
Cooking
3 MIN
Output
4 appetizers

Edamame, Roasted Bell Pepper and Bocconcini Salad

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

  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.