Saturday, July 24, 2010

Corn and Blueberry Salad

6 ears fresh corn, husked and boiled, when cool cut corn from the cob

1 cup fresh blueberries

1 small cucumber, sliced (optional)

1/4 cup chopped fresh cilantro

1/4 cup finely chopped red onion

1 jalapeno pepper, seeded and finely chopped (optional)

2 TBS lime juice

2 TBS olive oil

1 TBS honey

1/2 tsp ground cumin



In serving bowl combine cut corn, blueberries, cucumber, red onion, cilantro and jalapeno, (i omit the cucumber and jalapeno). For dressing, in screw top jar combine lime juice, oil, honey, cumin and salt to taste (i omit the salt). Cover and shake dressing, add to the salad and toss. cover and refrigerate overnight to let flavors blend. ONLY 152 calories!