Corn, Edamame & Fennel Salad

By Joy Betesh • August 3, 2011 • 0 Comments

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Author Notes: My mother was having a luncheon for her friends and was looking for cool and refreshing salads to serve during this incredibly hot weather. My daughter suggested this salad & it was a big hit.....everyone loved it and asked for the recipe, too! - Joy Betesh

Serves 8-10

4 ears of corn lightly cooked and cut off the cob
1 1/2 cup Edamame cooked and shelled
1 bulb of fennel thinly sliced
1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon kosher salt

Mix the corn, edamame, and fennel in a large bowl. Whisk the lemon juice, olive oil and salt together and pour over vegetables. Toss, adjust seasonings and serve.