Summer Corn and White Bean Salad | The Gourmandise School

Ingredients

• 1 jar Piquillo peppers
• 1 Tbsp Extra virgin olive oil
• 2 Tbsp Butter
• 1 Shallot (diced)
• 1 clove Garlic (minced)
• 4 Ears of corn
• 1 can Cannellini (or Great Northern beans)
• 1 pint Halved and roasted cherry tomatoes
• 1 tsp Salt
• 1/2 cup Edamame
• 1/2 lemon (for juicing)