Corn and Blueberry Salad.

Wow! It has been awhile since I’ve posted a recipe. Fortunately, this new one is a doozey! It’s called the Corn and Blueberry Salad. I found the recipe on Better Homes and Gardens website. When I first stumbled upon it, I could tell it’d be a great Spring/Summer salad.

…and that is was indeed…

Sweet Corn and Blueberry Salad
6 fresh sweet corn, husked (I actually only used 2 for Marty and I)
1 cup of blueberries
1 cucumber
1/4 cup red onion, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeno pepper (finely chopped and seeded)
2 TBSP lime juice
2 TBSP olive oil
1 TBSP honey (I omitted the honey)
1/2 TSP ground cumin

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.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; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings

Nutritional Value:
(Servings Per Recipe 6)
Calories 152, Protein (gm) 4, Carbohydrate (gm) 26, Fat, total (gm) 6, Dietary Fiber, total (gm) 3, Sugar, total (gm) 9

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