Corn, Blueberry, and Wild Rice Salad

20 мин · Порций: 8

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

Что нужно

• 6sweet corn
• 1 стак.frozen blueberries
• 1cucumber
• ¼ стак.red onion
• ¼ стак.fresh cilantro
• 1 стак.cooked wild rice
• 1jalapeno pepper
• 59.1 млlime juice
• 59.1 млolive oil
• 29.6 млhoney
• 2½ млground cumin
• 2½ млsalt

Как готовить

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.

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