Thursday, August 09, 2012

favorite summer salad recipe

I made this blueberry and corn salad a month or so ago and I love it. It's from the blog Two Peas and Their Pod so they get complete credit. The only thing I changed was to cut the cucumber into smaller chunks instead of slices. This salad holds up well in the refrigerator...nothing to wilt or get soggy. The flavors get better after a day or two. It calls for roasted corn but I just used frozen corn because it wasn't corn season yet!

Blueberry Corn Salad
Yield: Serves 6-8
Simple summer salad with blueberries, sweet corn, cucumbers, cilantro, jalapeño, red onion, and a honey lime dressing.

6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice (use matters!)
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

1. In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.

2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.

Note-you can make this salad a day in advance. It keeps well.

Here's a picture of my version.

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