Blueberry Corn Summer Salad…
by Miguel on Aug.05, 2010, under Acupuncture/OM, Nutrition
I’m not a big proponent of cold raw salad, but I eat them occasionally. Well, my wife Mindy found a humdinger of a salad. When she mentioned that it had blueberries and corn in it – I frowned and didn’t think I’d find it all that tasty, but she wanted to try it and she has this onion, bacon and walnut with feta salad that I scarf down whenever she makes it. Her mom, Janet, makes that salad well too. Anyway, so she made this blueberry corn salad and I FLIPPED! It was light, tasty, refreshing and didn’t make my digestion sluggish! Salads can do that. We’ve had it with dinner 2x now in the past week and I’m looking forward to it again. The cool thing is, if you have to go to a Summer party, you can make it the night before, stick it in the fridge to let it marinate in its own juices and it’s PERFECT the next day. If you want to eat it right away, it’s dang tasty like that too. Okay, I’ve tried to remember the 3 different times we’ve had this salad to take a picture of it, so you can see how it looks in real life and not just in a professionally arranged picture, but the best I could’ve done was to include a pic of an empty bowl, which does you no good. Below is the recipe. Prepare it today and enjoy it tomorrow.
Ingredients
- 6 ears fresh sweet corn, husked
- 1 cup fresh blueberries
- 1 small cucumber, sliced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped*
- 2 Tbsp. lime juice
- 2 Tbsp. olive oil
- 1 Tbsp. honey
- 1/2 tsp. ground cumin
Directions
1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.
3. *Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands wash well with soap and water.
4. I’ve met a few people who don’t like or are allergic to cilantro. If either is the case, no worries, it’ll still be magnificent without the cilantro – I know because the 2nd time we made it, there was no cilantro in the house and while my mother-in-law went out to buy it, I took a bite or 2 of the salad to see what it tasted like without the cilantro. It was still zingy, zesty, cool and satisfying.
- Calories 152,
- Total Fat (g) 6,
- Saturated Fat (g) 1,
- Monounsaturated Fat (g) 4,
- Polyunsaturated Fat (g) 1,
- Sodium (mg) 211,
- Carbohydrate (g) 26,
- Total Sugar (g) 9,
- Fiber (g) 3,
- Protein (g) 4,
- Vitamin C (DV%) 26,
- Calcium (DV%) 2,
- Iron (DV%) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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