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Corn, Blueberry, and Wild Rice Salad
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Photography by Sunira Moses on Unsplash for Edible San Diego
Ingredients
Serves 4
- 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
Instructions
- 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.
Patricia Chandler and Donna Lachapelle
