Corn, Blueberry, and Wild Rice Salad
This savory dish features wild rice and blueberries, a fun way to add flavor and color to any salad!
Ingredients
- 6 ears sweet corn, husked (or 1 1/2 cups frozen corn or canned corn, drained)
- 1 cup frozen blueberries
- 1 small cucumber, finely chopped
- 1/4 cup finely chopped red onion
+ 8 more ingredients
Instructions
Wash hands with soap and water.
In a large pot, bring salted water to a boil. Add corn. Cook covered for 5 minutes, or until tender. If using corn on the cob, remove corn from the cob after cooking.
In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.
For dressing: In a screw-top jar, combine lime juice, oil, honey, cumin, and salt. Cover and shake well to combine. If you do not have a screw-top jar you can whisk ingredients in a small bowl.
Add dressing to salad and toss.
Salad is best enjoyed if covered and refrigerated overnight or up to 24 hours.
Nutrition Estimate
Per serving • Estimated by Blinner AI