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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.

Source:

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


Ingredients


  • 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


Directions


  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.

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