Corn & Blueberry Salad
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
Nutrition- 6ears fresh corn
- 1
- 1
- 1⁄4
- 1⁄4
- 1jalapeno pepper, seeded and chopped
Dressing
- 2tablespoons lime juice
- 2tablespoons olive oil
- 1tablespoon honey
- 1⁄2teaspoon ground cumin
DIRECTIONS
- 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.