Edamame salad

INGREDIENTS:
200 g frozen edamame
200 g canned corn
3-4 red peppers
1 red onion head
1 sprig fresh green onion
14-15 differently colored cherry tomatoes
fresh parsley for sprinkling

olive oil
light balsamic vinegar
salt

PREPARATION:
Core the peppers and clean the seeds. Rinse and dry them. Roast them in the oven or in a dry pan and turn them around until they brown from all sides. Leave them in a closed box/bowl to stew and cool. Peel them and cut them into small pieces.
Defrost the edamame and cut the cherry tomatoes into halves or quarters. Cut the rest of the ingredients into small pieces.

Edamame salad

Stir and add olive oil and light balsamic vinegar. Season with salt and stir again. Serve the salad sprinkled with fresh parsley.

Edamame salad

Edamame salad