Salad: Roasted Corn, Blueberry, and Cucumber Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 ears, medium (6-3/4" to 7-1/2") Sweet Corn, Fresh1 cup Blueberries, fresh 1 cup, thinly sliced Cucumber (peeled) 0.25 cup, finely chopped Onion (your favorite: red, vidalia, white, etc)0.25 cup cilantro 1 pepper Jalapeno Pepper, seeded and finely chopped 2 tbsp Fresh Lime Juice2 tbsp Extra Virgin Olive Oil 1 tbsp Honey 0.5 tsp Ground Cumin0.5 tsp Salt 0.25 tsp Ground Black Pepper
Roast corn on the grill and let cool. (i always throw some on the grill no matter what i'm cooking. that way i already have it in the frig to use in recipes such as this) once cool, cut off the cob.
in large bowl, combine corn, blueberries, cucumber, onion, cilantro, and jalapeno.
in separate bowl combine all remaining ingredients. whisk to blend well.
Pour dressing over salad and store in frig until ready to serve. Will keep several days.
Yield: approximately 6 cups
Serving Size: 1 cup
in large bowl, combine corn, blueberries, cucumber, onion, cilantro, and jalapeno.
in separate bowl combine all remaining ingredients. whisk to blend well.
Pour dressing over salad and store in frig until ready to serve. Will keep several days.
Yield: approximately 6 cups
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 150.3
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 212.9 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.5 g
- Protein: 3.3 g
Member Reviews