Summer Corn & Blueberry Salad

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READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
  2. When cool enough to handle, cut corn from cobs. 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 and toss.
  4. Cover and refrigerate overnight.

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