Corn, Blueberry, and Wild Rice Salad
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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
- 1/4 cup chopped fresh cilantro
- 1 cup wild rice, cooked
- 1 jalapeno pepper
- 4 tablespoons lime juice
- 4 tablespoons olive oil
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
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.
Nutrition
| Calories | 172 |
|---|---|
| Protein | 3 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 158 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Recipe adapted from First Nations Development Institute