Summer Corn & Blueberry Salad

Recipe by LylR9860
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
  • When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
  • For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 tsp salt. Cover, shake well to combine. Add to salad and toss.
  • Cover and refrigerate overnight.
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