Corn and Blueberry Salad
Ingredients
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6 ears fresh sweet corn, husked
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1 cup fresh blueberries
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1 cucumber, sliced
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¼ cup finely chopped red onion
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¼ cup chopped fresh cilantro
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1 jalapeño pepper, seeded and finely chopped*
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2 tablespoon lime juice
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2 tablespoon olive oil
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1 tablespoon honey
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½ teaspoon ground cumin
Directions
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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.
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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.
Nutrition Facts (per serving)
| 152 | Calories |
| 6g | Fat |
| 26g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 152 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Sodium 211mg | 9% |
| Total Carbohydrate 26g | 9% |
| Total Sugars 9g | |
| Protein 4g | 8% |
| Vitamin C 15.4mg | 17% |
| Calcium 20.2mg | 2% |
| Iron 0.9mg | 5% |
| Potassium 348mg | 7% |
| Folate, total 52.4mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.