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