Corn, Blueberry and Wild Rice Salad

Prep Time
Cook Time
Ready In

Recipe: #39046

July 06, 2022

"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


  • 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.


No special items needed.

1 Reviews


What a vibrant tasty salad! The lime juice and honey dressing makes it all wake up making it taste so good. I also added the lime zest to the dressing as I usually like to save it seeing it adds extra limey goodness. Instead of fresh or frozen corn, used canned because that’s what I had. Love the soft chew of the wild rice which is excellent here. Thank you, Linky, for sharing this delicious keeper! Made it “For your Consideration” tag game.


review by:
(17 Nov 2022)

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