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.
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