Corn and Blueberry Salad

6 servings
43 min

Sometimes you come across a recipe that sounds so different, you just have to try it! I love all the ingredients in this Corn and Blueberry Salad, but I never would have thought of putting them together myself! What a brilliant idea this salad is…a sweet and savory mix of lots of yummy, healthy ingredients. The sweetness of the corn complements the blueberries…and the red onion, jalapeno, and cilantro give this salad a nice savory punch. And I have to mention the cucumbers, too, that give this salad and side dish a great crunchiness!

All of these ingredients are marinated overnight in a slightly sweet and savory dressing, which I think would be good on a leafy green salad, too. This is such a unique way to use blueberries! What creative recipes have you used blueberries in?

Recipe details
  • 6  servings
  • Prep time: 40 Minutes Cook time: 3 Minutes Total time: 43 min
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Ingredients

  • 4 1/2 cups frozen corn, unthawed)
  • 2 cups blueberries
  • 1 cucumber, thinly 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
  • 1/2 teaspoon salt
Instructions

In Dutch oven, bring salted water to boiling. Add frozen corn and cook, covered, for 2 to 3 minutes, or until tender.
In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
For dressing, in screw-top jar, add lime juice, olive oil, honey, cumin, and salt. Cover and shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).
NancyC | nancy-c.com
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