Blueberry-Corn Salad

This recipe comes from a calendar that I picked up at Wal-Mart. It is the recipe for the month of June 2006. Berries have so many health benefits and this is another great way of adding more of them in your diet.

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 1  cup frozen whole kernel corn
• 1⁄4 cup  chopped onion
• 1⁄4 cup white vinegar
• 2  tablespoons honey
• 1  serrano pepper, finely chopped
• 1⁄8-1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cardamom
• 1⁄2 cup  chopped jicama
• 1  cup fresh blueberries, rinsed and drained

Directions

1. In a medium saucepan, combine the corn kernels, onion, vinegar, honey and chopped pepper.
2. Stir in salt and cardamom and bring mixture to a boil; reduce heat and cook, uncovered over medium heat for 4 minutes or until corn is tender.
3. Remove from heat; cool slightly, stir in jicama.
4. Cover and chill at least 2 hours before serving, gently stir in rinsed blueberries and enjoy.