Tuesday, September 25, 2012
Corn and Blueberry Salad
Call me crazy but I love this fruit and veggie combo. It keeps pretty well in the fridge too.
6 fresh sweet ears of corn, husked
1 c. fresh blueberries
1 cucumber, sliced
1/4 c. finely chopped red onion
1/4 c. chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 T. lime juice
2 T. olive oil
1 T. honey
1/2 t. cumin
1/2 t. salt
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 jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 t. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.
Source: Better Homes and Gardens