Corn Blueberry And Wild Rice Salad

Ingredients

• 6 ears sweet corn, husked (or 1 ½ cups frozen or canned corn, drained)
• 1 cup frozen blueberries
• 1 small cucumber, finely chopped
• ¼ cup finely chopped red onion
• 1 cup chopped fresh cilantro
• 1 cup cooked wild rice
• 1 jalapeno pepper, finely chopped
• 4 tablespoons lime juice
• 4 tablespoons olive oil
• 2 tablespoons honey or maple syrup
• ½ teaspoon ground cumin
• salt to taste

Method

1. 1 Bring a large pot of salted water to a boil. Add corn and cook covered for 5 minutes until tender.
2. 2 If using corn on the cob, remove kernels from the cob. Let cool slightly.
3. 3 In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.
4. 4 In a jar or small bowl, whisk together lime juice, olive oil, honey, cumin, and salt until emulsified.
5. 5 Pour dressing over salad and toss to coat. Refrigerate for up to 24 hours before serving.