Corn and Blueberry Salad

By phowley

Ingredients

• 6 ears fresh sweet corn, husked
• 1 cup fresh blueberries
• 1 small cucumber, sliced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro (I omitted)
• 1 jalapeno pepper, seeded and finely chopped (I omitted)
• 2 TBSP lime juice
• 2 TBSP olive oil
• 1 TBSP honey
• 1/2 TSP ground cumin (I omitted)

Details

Servings 6

Preparation

Step 1

1) In Dutch oven bring salted water to boiling. Add corn. Cool, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

2) 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 1/2 TSP salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight(up to 24 hours).
EACH SERVING:152 cal., 6 g. fat, 0 mg. cholesterol, 211 mg. sodium, 26 g. carb., 3 g. fiber, 4 g. protein