
Corn, Blueberry and Wild Rice Salad
8
Servings
Servings
15m PT15M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
15m
Ready In
Ready In
Recipe: #39046
July 06, 2022
Categories: Salads, Vegetable Salad, Grains, Fruit, Blueberry, Vegetables, Corn, Native American, Wild Rice more
"Another delicious recipe from the First Nations Development Institute. (Cook time is 0 if you use frozen corn, otherwise 5 minutes, plus cooling time)"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (223.9 g)
- Calories 266.2
- Total Fat - 8.6 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 21.1 mg
- Total Carbohydrate - 46.8 g
- Dietary Fiber - 5.3 g
- Sugars - 14.5 g
- Protein - 7.1 g
- Calcium - 25.1 mg
- Iron - 1.4 mg
- Vitamin C - 24.6 mg
- Thiamin - 0.2 mg
Step 1
In a large pot, bring salted water to a boil. Add corn. Cook covered for 5 minutes, or until tender. When cool enough to handle, cut corn from cobs. OR use thawed frozen corn.
Step 2
In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.
Step 3
For dressing: in a screw-top jar combine lime juice, oil, honey, cumin, and ½ teaspoon salt.
Step 4
Cover; shake well to combine.
Step 5
Add to salad and toss.
Step 6
Cover the salad and refrigerate overnight or up to 24 hours.
Tips & Variations
No special items needed.