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Corn & Blueberry Salad

Posted to Recipes by Jill Santa Lucia

Directions: Steam corn and cut off cobb.  In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, combine lime juice, oil, honey, cumin, and salt.   Add to salad; toss. Cover and refrigerate.

For Salad:

6 CORN COBBS
1 Cup BLUEBERRIES
1 ENGLISH CUCUMBER, sliced
1/4  cup RED ONION, finely chopped
1/4 cup CILANTRO

For Dressing: 

4 TBSP LIME JUICE
4 TBSP OLIVE OIL
2 TBSP HONEY
1 tsp CUMIN
1/2 tsp SALT

Tip:  Use a screw top jar or small mason jar to shake dressing ingredients, refrigerate and use for serving.


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