Rating: 4 stars
190 Ratings
  • 5 star values: 119
  • 4 star values: 21
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 20

Add a bright, fresh side dish to your menu with this Corn and Blueberry Salad recipe. Cilantro, lime, and jalapeno infuse this summer salad with south of the border flavors.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
25 mins
chill:
1 day
cook:
5 mins
total:
1 day
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. 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

152 calories; fat 6g; saturated fat 1g; carbohydrates 26g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 9g; protein 4g; vitamin a 437.3IU; vitamin c 15.4mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 52.4mcg; sodium 211mg; potassium 348mg; calcium 20.2mg; iron 0.9mg.
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