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| photo and recipe from Cooking With My Kid |
8 oz fresh mini mozzarella balls
1 1/2 cup shelled edamame, steamed until cooked but still crisp
2 cups grape tomatoes
8 to 10 basil leaves, chopped
2 tablespoons balsamic vinegar
1/4 cup olive oil
salt, fresh pepper
Halve the mozzarella balls and the tomatoes and combine in a large bowl with edamame. Toss with oil, vinegar and basil. Salt generously and add pepper to taste.
