This is another salad that was served as part of the wedding buffet. I think I first saw the recipe in a copy of Canadian Living, but I am not 100% sure on that. I thought the combination was too wacky not to try it - I had never had anything savoury that contained blueberries before - and the resulting salad was very fresh and zingy. It has been a favourite in my kitchen ever since I first made it.
Corn & Blueberry Salad
(serves 4)
Need To Have:
1 can sweetcorn, drained
(serves 4)
Need To Have:
1 can sweetcorn, drained
200g blueberries
1 cucumber, cubed
1 small red onion, finely diced
1 small red onion, finely diced
1 red chilli, seeded & finely diced
bunch of fresh coriander, chopped
juice of 1 lime
2 tbsp olive oil
1 tbsp honey
1 tsp ground cumin
salt
Need To Do:
In a big bowl, combine the corn, blueberries, cucumber, onion, chilli and coriander.
salt
Need To Do:
In a big bowl, combine the corn, blueberries, cucumber, onion, chilli and coriander.
To make a dressing, mix the lime juice, olive oil, honey, cumin and a little salt. Add the dressing to the salad & mix well.
If possible, let marinade in the fridge over night for the flavours to infuse. It's worth the wait!
If possible, let marinade in the fridge over night for the flavours to infuse. It's worth the wait!
You're right, it sounds wacky, but I might just give it a go.
ReplyDeleteI could almost eat this1 minus the cucumbers and onion and I'd be all allergy free!
ReplyDeleteWhat a gorgeous-looking salad! The combination of corn and blueberries is indeed unique and is one that you have me excited to try. So glad that Suzy sent me your way!
ReplyDeleteJenn/Rook No. 17