Edamame, Roasted Bell Pepper and Bocconcini Salad

Instructions

1. 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. 2

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