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

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.

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