Corn and Blueberry Salad
- Makes: 6 to 8 servings
- Prep 25 mins
- Chill Up to 24 hrs
- Cook 5 mins
Ingredients
-
6
ears 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
- 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.
- 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)
Servings Per Recipe 6, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 4, Folate (µg) 52, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 2, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 0, Potassium (mg) 348, sodium (mg) 211, iron (mg) 1, fiber (g) 3, calcium (mg) 20, Trans fatty acid (g) 0, sugar (g) 9, Fat, total (g) 6, Riboflavin (mg) 0, carb. (g) 26, Thiamin (mg) 0, pro. (g) 4, vit. C (mg) 15, cal. (kcal) 152, vit. A (IU) 437