Salads

Blueberry Corn Salad

A fresh summer salad with blueberries, corn, cucumbers, and basil in a tangy citrus dressing.
Recipe by Michigan Harvest to Table™
Wooden bowl filled with chopped bell peppers, cucumbers, red onions, corn, and blue berries. Tortilla chips to the side of the bowl.
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Cost per servingPer serving$0.66
Makes8 servings
Total timeTotal15 minutes
Prep 15 minutes
Prep 15 minutes
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Ingredients

Makes 8 servings. Check items off as you go.
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey* or sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 cup fresh blueberries
  • 2 cups corn frozen or canned, rinsed
  • 1 cucumber chopped
  • ¼ cup red onion diced
  • ¼ cup fresh basil chopped

Directions

  1. Whisk lime juice, olive oil, honey or sugar, salt, and pepper in a large bowl.
  2. Add blueberries, corn, cucumber, onion, and basil. Mix gently to coat.
  3. Serve immediately or cover and refrigerate for up to two days.

Nutrition per serving

1 serving is 0.5 cup
  • Sodium76mg
  • Calories93
  • Carbohydrates15g
  • Fiber2g
  • Fat4g
  • Protein2g
Serving: 0.5 cupCalories: 93calCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 0.5gCholesterol: 0mgSodium: 76mgFiber: 2g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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