Corn and Blueberry Salad

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264 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 25 mins
  • Chill: Up to 24 hrs
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Corn and Blueberry Salad
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
Directions
  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)
    Per serving:
  • 152 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 0 mg chol.,
  • 211 mg sodium,
  • 26 g carb.,
  • 3 g fiber,
  • 9 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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