Corn, blueberry and wild rice salad

ShareTweetSave
 6 ears sweet corn, husked (or 1 1/2 cups frozen corn)
 1 jalapeno pepper, seeded and finely chopped
 1 cup fresh blueberries
 4 tbsp lime juice
 4 tbsp olive oil
 1 small cucumber, finely diced
 ¼ cup finely chopped red onion
 ½ tsp ground cumin
 ¼ cup chopped fresh cilantro
1

In a large pot, bring salted water to a boil.

Add corn.

Cook covered for 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, wild rice, and jalapeno.

For dressing: in a screw-top jar combine lime juice, oil, honey, cumin, and ½ teaspoon salt.

Cover; shake well to combine.

Add to salad and toss.

Cover the salad and refrigerate overnight or up to 24 hours.

Ingredients

 6 ears sweet corn, husked (or 1 1/2 cups frozen corn)
 1 jalapeno pepper, seeded and finely chopped
 1 cup fresh blueberries
 4 tbsp lime juice
 4 tbsp olive oil
 1 small cucumber, finely diced
 ¼ cup finely chopped red onion
 ½ tsp ground cumin
 ¼ cup chopped fresh cilantro

Directions

1

In a large pot, bring salted water to a boil.

Add corn.

Cook covered for 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, wild rice, and jalapeno.

For dressing: in a screw-top jar combine lime juice, oil, honey, cumin, and ½ teaspoon salt.

Cover; shake well to combine.

Add to salad and toss.

Cover the salad and refrigerate overnight or up to 24 hours.

Corn, blueberry and wild rice salad
Free Shipping Anywhere in the United States on orders $25 and up! No Code Needed!