Corn, Blueberry, and Wild Rice Salad

Ingredients

• 6 cup Ear sweet corn, husked
• 1 cup Frozen blueberries
• 1 piece(s) Cucumber, finely chopped
• 1/2 medium onion Finely chopped red onion
• 2 tbsp Chopped fresh cilantro
• 1 cup Wild rice, cooked
• 1 tsp Jalapeno pepper
• 4 cups Lime juice
• 4 tbsp Olive oil
• 2 tbsp Honey or maple syrup
• 1/2 tsp Ground cumin
• 1/4 tsp Salt

Instructions

1. In a large pot, bring salted water to a boil.Add corn. Cook covered for 5 minutes, or until tender. If using corn on the cob, remove corn from the cob after cooking.
2. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.
3. For dressing: in a screw-top jar, combine lime juice, oil, honey, cumin, and salt. Cover and shake well to combine. If you do not have a screw-top jar you can whisk ingredients in a small bowl.
4. Add dressing to salad and toss.

Storage and Meal Prep Tips