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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Fresh Corn and Blueberry Salad Recipe

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This recipe for Fresh Corn and Blueberry Salad is from Dungans of the Northern Neck Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ears of fresh, cleaned corn
¼ C. diced red onion
1 C. blueberries
1 Cucumber, sliced
¼ C. mint, chopped

Dressing:
2 Tbsp lime juice
2 Tbsp olive oil
½ tsp cumin
1 Tbsp maple syrup or agave nectar
salt and pepper (optional)
Directions:
Directions:
Cut niblets off cobs, place in bowl. (Use raw for crunch or cook in boiling water for 5 minutes.). Combine with onion, blueberries, cucumber, and mint. Mix together lime juice, olive oil, cumin and maple syrup or agave nectar. Pour over corn mixture and toss. Can be served immediately, or covered and refrigerated overnight.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
A fresh, summer salad with layers of flavors.

 

 

 

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