Corn and Blueberry Salad | Midwest Living
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Corn and Blueberry Salad

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Corn and Blueberry Salad

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  • Makes: 6 to 8 servings
  • Prep 25 mins
  • Chill Up to 24 hrs

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Ingredients

  • 6 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

  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.

Nutrition Facts

(Corn and Blueberry Salad)

Servings Per Recipe 6, Polyunsaturated fat (g) 1, Monosaturated fat (g) 4, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 2, Folate (µg) 52, fiber (g) 3, calcium (mg) 20, Trans fatty acid (g) 0, iron (mg) 1, chol. (mg) 0, Cobalamin (Vit. B12) (µg) 0, sugar (g) 9, cal. (kcal) 152, Thiamin (mg) 0, Potassium (mg) 348, Riboflavin (mg) 0, pro. (g) 4, vit. A (IU) 437, sodium (mg) 211, carb. (g) 26, Fat, total (g) 6, vit. C (mg) 15

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