Blueberry Corn Salad

The combination of grilled veggies, fresh fruit, and garlic-lemon vinaigrette goes well with just about any grilled meat.

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Makes: 8 cups
  • Hands On: 20 mins
  • Total Time: 40 mins

Blueberry Corn Salad

Directions

  1. In a screw-top jar combine the 1/2 cup oil, lemon juice, mint, garlic, and 1/2 teaspoon each salt and pepper; cover and shake until combined.
  2. To grill corn, pull back husks, but don't remove. Remove silks; rinse corn. Brush with olive oil and sprinkle lightly with salt and pepper. Fold husks back around corn. Tie tops of husks closed with 100-percent-cotton kitchen string.
  3. Grill corn on rack of covered grill directly over medium coals for 20 to 25 minutes or until kernels are tender, turning occasionally. Remove and cool. Cut kernels from cobs. In large bowl combine corn, berries, and dressing. In a large bowl combine the corn kernels, berries, and dressing.
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Nutrition Facts (Blueberry Corn Salad)

  • Per serving:
  • 275 kcal ,
  • 18 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 0 mg chol. ,
  • 200 mg sodium ,
  • 29 g carb. ,
  • 4 g fiber ,
  • 13 g sugar ,
  • 4 g pro.
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