visit us on

Corn, Blueberry, and Wild Rice Salad

SHARE

PHOTOGRAPHY by
|
December 29, 2020
Ingredients
SERVINGS:
6 ears sweet corn, husked (or 1½ cups frozen corn)
1 cup fresh blueberries
1 small cucumber, diced
¼ cup diced red onion
¼ cup chopped fresh cilantro
1 cup cooked wild rice
1 jalapeño pepper, seeded and minced
4 tablespoons lime juice
4 tablespoons olive oil
2 tablespoons honey or maple syrup
½ teaspoon ground cumin

In a large pot, bring salted water to a boil. Add corn and cook, covered, until tender, about 5 minutes. When cool enough to handle, cut corn from cobs.

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeño.

Prepare the dressing in a screw-top jar by combining lime juice, olive oil, honey, cumin, and ½ teaspoon salt. Cover and shake well to combine.

Add to salad and toss. Cover the salad and refrigerate overnight or up to 24 hours.

Recipe courtesy of Gather (lllumine Running, 2020)

Photo by
Sunira Moses on Unsplash

ABOUT THE CONTRIBUTORS
Related Stories
No items found.
Related Recipes