top of page

Corn, Blueberry, and Wild Rice Salad

This flavorful, colorful salad is packed with antioxidants and will be a hit at your next outdoor get-together.


Recipe adapted from First Nations Development Institute

This makes a good side dish to pair with grilled chicken, steak, or shrimp.

It's a good one for meal prep ahead and for grab and go lunches.

Corn, Blueberry, and Wild Rice Salad


  • 6 ears sweet corn, husked (or 1 ½ cups frozen corn)

  • 1 cup fresh or frozen blueberries

  • 1 small cucumber, finely chopped

  • 1/4 cup finely chopped red onion

  • 1/4 cup chopped fresh cilantro

  • 1 cup wild rice, cooked

  • 1 jalapeno pepper

  • 4 tablespoons lime juice

  • 4 tablespoons olive oil

  • 2 tablespoons honey or maple syrup

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt


  1. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.

  2. For dressing: in a screw-top jar, combine lime juice, oil, honey, cumin, and salt. Cover and shake well to combine. If you do not have a screw-top jar you can whisk ingredients in a small bowl.

  3. Add dressing to salad and toss.

Serves 6. Salad is best enjoyed if covered and refrigerated overnight or up to 24 hours.

15 views0 comments

Recent Posts

See All


bottom of page