Thursday, October 6, 2011

Corn and Blueberry Salad

This salad is great any time of the year, but I love to fix it when blueberries are abundant and in season. It's unique in taste and bursting with color....dark blue berries, bright yellow corn and bright green parsley make for a beautiful combination. You totally eat this salad with your eyes first!


1 bag frozen corn, thawed
1 pint fresh blueberries
1 small cucumber, diced
1/2 red onion, diced
1/2 cup fresh parsley, chopped
1 lime, juiced
1/4 cup extra virgin olive oil
1 tablespoon honey
Sea salt and black pepper to taste


In a large bowl combine corn, blueberries, cucumber, red onion and parsley and set aside. In a small bowl add lime juice, olive oil, honey, salt and pepper. Whisk together. Pour dressing over corn mixture and toss to coat. Cover and refrigerate until chilled.

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