점심보통

Corn, Blueberry, and Wild Rice Salad

Name: Corn, Blueberry, and Wild Rice Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 6 ears sweet corn, husked (or 1 1/2 cups frozen corn or canned corn, drained); 1 cup frozen blueberries; 1 small cucumber, finely chopped; 1/4 cup finely chopped red onion; 1/4 cup chopped fresh cilantro; 1 cup wild rice, cooked; 1 jalapeno pepper; 4 tablespoons lime juice; 4 tablespoons olive oil; 2 tablespoons honey or maple syrup; 1/2 teaspoon ground cumin; 1/2 teaspoon salt

This savory dish features wild rice and blueberries, a fun way to add flavor and color to any salad!

25 min8 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1 serving

186

칼로리

단백질

28g

탄수화물

지방

식이섬유

12g

당류

162mg

나트륨

포화지방 1 g · 콜레스테롤 0 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

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

조리법

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.

출처: USDA MyPlate Kitchen · Recipe adapted from First Nations Development Institute

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