Best Blueberry Corn Salad Recipes
CORN & BLUEBERRY SALAD
This colorful make-ahead salad is from the June 2010 issue of Better Homes and Gardens. It's an unusual combination flavors, colors and shapes that makes this a pretty and tasty salad.
Provided by Wish I Could Cook
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
- In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
- For dressing, combine lime juice, oil, honey, cumin, and 1/2 t salt. Combine well. Add to salad and toss.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 154.8, Fat 5.8, SaturatedFat 0.8, Sodium 16, Carbohydrate 26.7, Fiber 3.5, Sugar 9.5, Protein 3.6
CORN AND BLUEBERRY QUINOA SALAD
This can also be a corn blueberry salsa for a lighter version, I like to use the quinoa to be a more substantial side dish so make it to your liking. ENJOY
Provided by Lisa 'Gayle' Goff
Categories Other Appetizers
Time 30m
Number Of Ingredients 13
Steps:
- 1. Cook Quinoa per pkg instructions using broth for water and the 1t of cumin for flavor.
- 2. Combine all other ingredients. Add quinoa after it has cooled.
- 3. Refrigerate up to one week, serve chilled. The Jalapeños WILL NOT BE HOT if you remove all seeds and ribs so don't be afraid to use them.
BLUEBERRY CORN SALAD
Steps:
- Cut corn off Cobb and combine with berries, cucumber, red onion, cilantro and jalapeño. Dressing - whisk together lime, oil, cumin, honey salt & pepper. Pour over salad and mix. Cover and refrigerate. Can make a day ahead.
SUMMER CORN AND BLUEBERRY SALAD
Steps:
- 1) In a large pot bring salted water to boil. Cook, covered, 5 minutes, or until tender. 2) When cool enough to handle, cut corn from cobs. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro and jalapeno. 3) For dressing whisk lime juice, oil, honey, cumin, and 1/2 teaspoon salt. Add to salad and toss. 4) Cover and refrigerate overnight.
WHITE BALSAMIC BLUEBERRY, CORN AND FETA SALAD
I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl., In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives as desired.
Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 210mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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