Blueberry and Corn Summer Salad

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Ingredients

• Salad:
• 6 ears fresh sweet corn, husked
• 1 pint 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
• Dressing:
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic salt (or more to taste)

Preparation

Step 1

1. Cook sweet corn to desired tenderness in large pot of boiling water (usually around 10 minutes).


2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. In a screw-top jar (I used a water bottle) combine lime juice, oil, honey, cumin, and 1/2 tsp. garlic salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.