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
1 1/2 cups
Edamame cooked and shelled
bulb of fennel thinly sliced
fresh lemon juice
In This Recipe
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.