Corn, Blueberry, and Wild Rice Salad
This savory dish features wild rice and blueberries, a fun way to add flavor and color to any salad!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
186
Calories
4g
Protein
28g
Carbs
8g
Fat
3g
Fiber
12g
Sugar
162mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
ears sweet corn, husked (or 1 1/2 cups frozen corn or canned corn, drained)
6
frozen blueberries
1 cup
cucumber, finely chopped
1 small
finely chopped red onion
1/4 cup
chopped fresh cilantro
1/4 cup
wild rice, cooked
1 cup
jalapeno pepper
1
lime juice
4 tablespoons
olive oil
4 tablespoons
honey or maple syrup
2 tablespoons
ground cumin
1/2 teaspoon
salt
1/2 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
In a large pot, bring salted water to a boil. Add corn. Cook covered for 5 minutes, or until tender. If using corn on the cob, remove corn from the cob after cooking.
- 3
In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.
- 4
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.
- 5
Add dressing to salad and toss.
Source: USDA MyPlate Kitchen · Recipe adapted from First Nations Development Institute
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