Corn, Blueberry and Wild Rice Salad
Recipe: #39046
July 06, 2022
Categories: Salads, Vegetable Salad, Blueberry, 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 you'll have to take some time to cook the corn, plus cooling time)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (224.3 g)
- Calories 266.2
- Total Fat - 8.6 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 166.4 mg
- Total Carbohydrate - 46.8 g
- Dietary Fiber - 5.3 g
- Sugars - 14.5 g
- Protein - 7.1 g
- Calcium - 25.2 mg
- Iron - 1.4 mg
- Vitamin C - 24.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large pot, bring salted water to a boil. Add corn. Cook covered for 5-10 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 jalapeño.
Step 3
For dressing, whisk lime juice, oil, honey, cumin, and ½ teaspoon salt and pepper, to taste.
Step 4
Add to salad and toss.
Step 5
Cover the salad and refrigerate overnight or up to 24 hours.
Tips
No special items needed.
1 Reviews
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