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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
ears of corn lightly cooked and cut off the cob
cups Edamame cooked and shelled
bulb of fennel thinly sliced
cup fresh lemon juice
cup olive oil
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