Summer Blueberry & Corn Salad
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Go BackIngredients:
6 ears fresh sweet corn, husked
1 pint fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
Dressing:
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt (or more to taste)
Directions:
1. Cook sweet corn to desired tenderness in large pot of boiling water (usually around 10 minutes).
2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. In a screw-top jar (I used a water bottle) combine lime juice, oil, honey, cumin, and 1/2 tsp. garlic salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings. Weight Watchers Points+ = 4/serving
About this Recipe:
Source: http://diningatmydesk.com/
