Corn and Blueberry Salad
Ingredients
Directions
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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
Per Serving:
152 calories; 6 g total fat; 0 mg cholesterol; 211 mg sodium. 26 g carbohydrates; 4 g protein;