Monday, June 30, 2014

Summer Salad for the Fourth of July ~

I made this salad several times last summer, and just recently last weekend for my daughter's soccer team BBQ.  I found the recipe in a Better Homes & Garden magazine years ago.  I love it because it's super easy to make AND you can make it a day ahead of time.  It's always a hit!  The blueberries in the salad surprise people every time.

Corn and Blueberry Salad Ingredients
6 fresh sweet corn
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1jalapeno pepper, seeded and finely chopped

2 tbs lime juice
2 tbs olive oil
1 tbs honey
1/2 tsp ground cumin 
1/2 tsp salt

Cook corn until tender.  When cool enough to handle, cut corn from the cobs.  In a large bowl combine cut corn, blueberries, cucumber, red onion, cilantro, and jalapeno. 

For the dressing: In a screw top jar mix lime juice, olive oil, honey, cumin, and salt.  Cover and shake well.  Add dressing to salad and toss.  Cover and refrigerate overnight (up to 24 hrs).  Enjoy!

Happy Fourth of July Week!  
Hope you're planning some fun with family and friends.

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