Corn, Blueberry and Wild Rice Salad

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8
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In

Recipe: #39046

July 06, 2022

Categories: Salads, Vegetable Salad, Grains, more

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"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
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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.
Tags : Salads Vegetable Salad

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