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Ingredients
| canned yellow sweet corn: 1 cup |
| blueberries: 1 cup |
| cucumbers: 1 |
| onions - red (chopped): 1/4 cup |
| fresh cilantro (coriander): 1/4 cup |
| jalapeno peppers: 1 whole pepper |
| olive oil: 2 tsp (& lime juice) |
| honey: 1/2 tsp (& ground cumin) |
Corn & blueberry salad
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. In 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.
2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. 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; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.
3. *Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands wash well with soap and water.