Description
A fresh and healthy Corn and Blueberry Salad that combines sweet corn with juicy blueberries.
Ingredients
Scale
- 2 cups fresh corn kernels
- 1 cup blueberries
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt, to taste
- Pepper, to taste
Instructions
- Start by cooking the corn kernels in boiling water for 3-5 minutes until tender.
- Drain and let the corn cool.
- In a large bowl, combine the cooled corn, blueberries, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- Use fresh corn for the best flavor.
- Feel free to add other ingredients like avocado or feta cheese.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Corn and Blueberry Salad, healthy salad, summer salad, vegan salad