Wooden bowl filled with chopped bell peppers, cucumbers, red onions, corn, and blue berries. Tortilla chips to the side of the bowl.

Blueberry Corn Salad

Wooden bowl filled with chopped bell peppers, cucumbers, red onions, corn, and blue berries. Tortilla chips to the side of the bowl.

Blueberry Corn Salad

A fresh summer salad with blueberries, corn, cucumbers, and basil in a tangy citrus dressing.
 Michigan Harvest to Table™
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salads, Sides
Cuisine American
Servings 8 Servings

Ingredients
  

  • 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

Instructions
 

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

Notes

*Avoid giving honey to children under one year of age.
Change it Up
  • Add ½ jalapeño, seeded and finely diced.
  • Substitute chopped cilantro or mint for basil.
  • Add shredded carrots or purple cabbage.

Nutrition

Serving: 0.5 cupCalories: 93calCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 76mgFiber: 2g
Keyword 15 Minutes or Less, Game Day, Vegan, Vegetarian
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