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Corn & Blueberry Salad

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“From June 2010 BHG. Haven't tried it yet but posting here for safekeeping.”
READY IN:
24hrs 25mins
SERVES:
6-8
YIELD:
6 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In large pot, bring salted water to boiling. Add corn. Cook, covered, 5 minutes or until tender. When cool enough to handle, cut corn from cobs.
  2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
  3. For dressing, in screw top jar combine lime juice, oil, honey, cumin, and 1/2 tsp salt. Cover. Shake well to combine. Add to salad: toss.
  4. Cover and refrigerate overnight.

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