By Wish I Could Cook on July 21, 2010
Photo by Starrynews
Photo by Starrynews
"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."
Serving Size: 1 (187 g)
Servings Per Recipe: 6
"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"
"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."
"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."
"Fresh, light, tasty!!!! This was very yummy! There is a guy here in Guam that grows the best corn ever and I was really excited to try this since the corn isn't cooked too much and its paired with other fresh ingredients. This did not disappoint! My husband loved it and he is always very weary of "salads" that aren't your regular greens & salad veggies. Next time we will either leave the jalapeno seeds or add more jalapeno just because we like the spice a bit more. I also used agave instead of honey and it was still very lovely. Thanks so much WICC!!!! Made for Veg*n Swap 31!!"