Corn and Blueberry Summer Salad

Categories: Salads, Side Dishes

         


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Recipe Information

Serving Size

½ c

Yield

Makes 14 servings

Nutrition Information

One serving is 60 calories, 1 g fat, 0 mg cholesterol, 0 mg sodium, 12 g carbohydrates, 1 g fiber, and 1 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

2 T Lime juice
1 T Olive oil
1 T Honey
½ t Cumin
3 ½ c Corn, (canned, frozen/cooked, fresh, grilled, etc.)
1 c Blueberries, fresh
1 c Cucumber, chopped
¼ c Onion, red, chopped
¼ c Cilantro, chopped
1 c Bell pepper, red, chopped
1 Jalapeno, seeded, chopped, optional

Directions

  1. In a small bowl, MIX lime juice, olive oil, honey and cumin.
  2. In a large bowl, MIX corn, blueberries, cucumber, onion, cilantro, bell pepper and jalapeno.
  3. DRIZZLE dressing on top of salad, gently TOSS, and REFRIGERATE.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.