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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
- 4 ears of corn lightly cooked and cut off the cob
- 1 1/2 cups 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.
- This recipe was entered in the contest for Your Best Corn off the Cob
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