Corn, Blueberry, and Wild Rice Salad

20 min · Serves 8

Based on a recipe from First Nations Development Institute, via USDA MyPlate Kitchen

What goes in

• 6sweet corn
• 1 cupfrozen blueberries
• 1cucumber
• ¼ cupred onion
• ¼ cupfresh cilantro
• 1 cupcooked wild rice
• 1jalapeno pepper
• 59.1 mllime juice
• 59.1 mlolive oil
• 29.6 mlhoney
• 2½ mlground cumin
• 2½ mlsalt

How to cook it

1. Boil a pot of salted water and cook the corn covered for 5 minutes until tender.
2. Remove the corn kernels from the cobs once they have cooled slightly.
3. Combine the corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno in a large bowl.
4. Whisk or shake together the lime juice, olive oil, honey, cumin, and salt in a small jar or bowl to create the dressing.
5. Pour the dressing over the salad and toss everything to coat.
6. Cover the salad and refrigerate for at least a few hours or up to 24 hours before serving for the best flavor.

More Kubbord recipes