Make Ahead

Corn, Edamame & Fennel Salad

August  3, 2011
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
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
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