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–+ servings
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

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: 0.5gCholesterol: 0mgSodium: 76mgFiber: 2g
Keyword 15 Minutes or Less, Game Day, Vegan, Vegetarian