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    You are in: Home / Recipes / Corn & Blueberry Salad Recipe
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    Corn & Blueberry Salad

    Corn & Blueberry Salad. Photo by Starrynews

    1/3 Photos of Corn & Blueberry Salad

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Wish I Could Cook's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Directions:

    1. 1
      Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
    2. 2
      In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
    3. 3
      For dressing, combine lime juice, oil, honey, cumin, and 1/2 t salt. Combine well. Add to salad and toss.
    4. 4
      Cover and refrigerate overnight.

    Ratings & Reviews:

    • on June 08, 2012

      55

      Delightful summer salad! The flavors were great, with crisp textures and crunch. The blueberries added an unexpected but lovely burst of flavor. Thanks for sharing! Veggie Swap 47

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2012

      55

      I was amazed at how delicious this combo of ingredients was. It never would have occurred to me to mix them together. I used corn originally from ears of corn I bought locally in September which I cut from the ears, blanched and froze myself. I'm sure this recipe would be even better with fresh corn. Made for Veg N Swap tag Nov. 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2011

      55

      It's winter so I had to use frozen corn. But that's okay. I roasted the kernels in the
      oven and instead of fresh blueberries I used ones I harvested and dehydrated last summer.
      In a large bowl were tossed various mixed greens then the other salad ingredients were added, reducing the amount of corn significantly. We liked the touch of cumin in in the dressing. In the summer I'll make this again with fresh corn and fresh local blueberries. A nice blast of color on the dining table in the dead of winter was surely welcome! Reviewed for Veg Tag February.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Corn & Blueberry Salad

    Serving Size: 1 (187 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 154.8
     
    Calories from Fat 51
    33%
    Total Fat 5.7 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 16.0 mg
    0%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 3.5 g
    14%
    Sugars 9.5 g
    38%
    Protein 3.5 g
    7%

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