Corn & Blueberry Salad
Side Dishes
6 ears fresh sweet corn, husked, cooked (5 minutes covered in boiling water), cooled and
cut from cob
1 c. fresh blueberries
1 small cucumber sliced thin
1/4 c. finely chopped red onion
1/4 c. chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped (wear gloves to prevent burning sensation)
2 T. lime juice
2 T. olive oil
1 T. honey
1/4 t. ground cumin
1/2 t. salt
In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
For dressing, in screw-top jar combine lime juice, oil, honey, cumin and salt. Cover and
shake well to combine. Add to salad. Toss. Cover and refrigerate overnight (up to 24
hours).
 
Nadine Melberg
 
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