Refreshing Summer Corn and Blueberry Salad
A vibrant and refreshing salad bursting with sweet corn and juicy blueberries, perfect for sunny days.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Fresh Corn (4 ears)
- Blueberries (1 cup)
- Red Bell Pepper (1, diced)
- Red Onion (1/4, finely chopped)
- Fresh Basil (1/4 cup, chopped)
- Lime Juice (Juice of 1 lime)
- Olive Oil (2 tablespoons)
- Salt and Pepper (to taste)
Instructions
- Prepare the Corn: Start by shucking the corn and removing the silk. Grill, boil, or steam for about 5-7 minutes until tender. Let it cool and slice off the kernels.
- Prepare the Blueberries: Rinse your blueberries gently. If using frozen, thaw and drain excess liquid.
- Chop Your Veggies: Dice the red bell pepper and finely chop the red onion.
- Mix the Ingredients: In a large bowl, combine the corn, blueberries, bell pepper, and red onion, folding gently.
- Add Fresh Herbs: Toss in the chopped basil, adding mint if desired.
- Dress the Salad: Whisk together lime juice, olive oil, salt, and pepper. Pour over salad and combine gently.
- Chill and Serve: Let the salad chill in the fridge for 30 minutes before serving cold or at room temperature.
Notes
For added flavor, let the salad chill in the refrigerator for 30 minutes before serving. Variations include adding feta cheese or grilled peaches.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: summer salad, corn salad, blueberry salad, fresh salad, healthy recipe
Find it online: https://peakplatter.com/minute-summer-corn-blueberry-salad/