Corn and Blueberry Salad
By rmulleni
Make this 24 hours in advance, it makes a difference in the flavor.
Ingredients
- 6 fresh sweet corn, husked
- 1 cup fresh blueberries
- 1 cucumber, sliced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped*
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
Details
Servings 6
Adapted from BHG.com
Preparation
Step 1
1. In Dutch oven bring salted water to boiling. Add corn. Cook, 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). Makes 6 to 8 servings.
Nutrition Facts (Corn and Blueberry Salad)
Servings Per Recipe 6,
cal. (kcal) 152,
Fat, total (g) 6,
sat. fat (g) 1,
carb. (g) 26,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 1,
fiber (g) 3,
sugar (g) 9,
pro. (g) 4,
vit. A (IU) 437,
vit. C (mg) 15,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 52,
sodium (mg) 211,
Potassium (mg) 348,
calcium (mg) 20,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet
You'll also love
- Crockpot Artichokes 4.4/5 (10 Votes)
- Baked Rainbow Trout Dinner * 4.5/5 (2 Votes)
- Richard Blais Pastrami Spiced... 4.4/5 (10 Votes)
- Baked Orange French Toast with... 4.4/5 (10 Votes)
- Banana Caramel Milkshake 4.5/5 (2 Votes)
- Moroccan Cornish Game Hens 4.5/5 (2 Votes)
- Reboot - Meal - Roasted Acorn... 4.5/5 (2 Votes)
- Blueberry Cheesecake Waffles 4/5 (3 Votes)
Review this recipe