Blueberry and Corn Salsa

By MaryEllen

Ingredients

• Yield: 4-6 servings.
• 3 tablespoons apple cider vinegar
• 2 teaspoons fresh lime juice
• 2 teaspoons sugar
• 1 teaspoon salt
• 3 tablespoons canola oil
• 3 cups fresh blueberries
• 2 cups fresh corn, cooked and cut off the cob (5 ears)
• 1 small jalapeño pepper, seeded and finely chopped (or 1 teaspoon)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon red onion, finely chopped

Details

Adapted from ourstate.com

Preparation

Step 1

In a mixing bowl, combine vinegar, lime juice, sugar, and salt. Whisk until sugar is dissolved. Slowly add canola oil and continue to whisk until dressing thickens. Set aside.

In a separate mixing bowl, add blueberries, corn, jalapeño, cilantro, and onion, and toss to combine. Pour dressing over salsa. Cover and chill for at least 1 hour.

Enjoy as a side dish or with tortilla chips.