Corn, Blueberry and Wild Rice Salad

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Ingredients:

  • 6 ears sweet corn, husked (or 1½ cups frozen corn) 
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup fresh blueberries 
  • 4 tablespoons lime juice
  • 1 cup cooked wild rice 
  • 4 tablespoons olive oil
  • 1 small cucumber, finely diced 
  • 2 tablespoons honey or maple syrup
  • ¼ cup finely chopped red onion
  • ½ teaspoon ground cumin
  • ¼ cup chopped fresh cilantro

Directions:

  1. In a large pot, bring salted water to a boil. Add corn. Cook covered for 5 minutes, or until tender. When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno. 
  2. For dressing: in a screw-top jar combine lime juice, oil, honey, cumin, and ½ teaspoon salt. Cover; shake well to combine. Add to salad and toss. Cover the salad and refrigerate overnight or up to 24 hours.

Makes 8 servings

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