Corn and Blueberry Salad

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4.0 by 285 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Chill: Up to 24 hrs

Corn and Blueberry Salad

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.
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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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Reviews (1)

285 Ratings
356 Days Ago
4.0
4 stars, yummy & easy, different, sweet/a little tart, a colorful salad that company enjoyed & that I'll make again! I especially liked that you could make 24 hours in advance, but I just whisked the dressing in a bowl. Had a little kick, but not really spicy. I'd say it easily serves 8-10.

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