Salad: Roasted Corn, Blueberry, and Cucumber Salad
- 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
IntroductionPerfect way to use your summer fruits and veggies! Perfect way to use your summer fruits and veggies!
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
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.
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