Salad: Roasted Corn, Blueberry, and Cucumber Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Salad: Roasted Corn, Blueberry, and Cucumber Salad calories by ingredient
Introduction
Perfect way to use your summer fruits and veggies! Perfect way to use your summer fruits and veggies!Number of Servings: 6
Ingredients
-
6 ears, medium (6-3/4" to 7-1/2") Sweet Corn, Fresh
1 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 Juice
2 tbsp Extra Virgin Olive Oil
1 tbsp Honey
0.5 tsp Ground Cumin
0.5 tsp Salt
0.25 tsp Ground Black Pepper
Tips
Feel free to make it your own:
*You may boil corn instead of using grilled corn, if you so desire. However it will change it's flavor.
*i've also added green tobasco to the dressing to substitute for the jalapeno when i didn't have one on hand.
*if i have parsley growing in my pot, it goes in instead of cilantro.
Directions
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
