This colorful make-ahead salad is from the June 2010 issue of Better Homes and Gardens. It's an unusual combination flavors, colors and shapes that makes this a pretty and tasty salad.
- Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
- In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
- For dressing, combine lime juice, oil, honey, cumin, and 1/2 t salt. Combine well. Add to salad and toss.
- Cover and refrigerate overnight.