Roasted Red Pepper and Edamame Salsa


  • 1 red bell pepper, sliced
  • 2 cups shelled edamame, thawed
  • 1 small shallot, minced
  • 1 tablespoon crumbled feta cheese
  • 1 tablespoon cilantro, coarsely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon dried oregano
  • Pinch of salt and pepper


  1. Preheat oven to 400°F. Put pepper on a sheet pan and place in the oven for about 20 minutes or until peppers soften and the flesh is golden brown.
  2. In a small bowl make dressing by mixing together oil, vinegar, mustard, and oregano.
  3. In a large bowl toss together edamame, red peppers, shallot, cheese, and cilantro. Drizzle with dressing and toss to coat. Enjoy with whole grain pita chips or carrot chips, or spoon onto grilled fish or chicken breast.