Wednesday 17 August 2011

Corn & Blueberry Salad

This is another salad that was served as part of the wedding buffet. I think I first saw the recipe in a copy of Canadian Living, but I am not 100% sure on that. I thought the combination was too wacky not to try it - I had never had anything savoury that contained blueberries before - and the resulting salad was very fresh and zingy. It has been a favourite in my kitchen ever since I first made it.

Corn & Blueberry Salad
(serves 4)

Need To Have:

1 can sweetcorn, drained
200g blueberries
1 cucumber, cubed 
1 small red onion, finely diced
1 red chilli, seeded & finely diced 
bunch of fresh coriander, chopped
juice of 1 lime 
2 tbsp olive oil 
1 tbsp honey 
1 tsp ground cumin 

Need To Do:

In a big bowl, combine the corn, blueberries, cucumber, onion, chilli and coriander.

To make a dressing, mix the lime juice, olive oil, honey, cumin and a little salt. Add the dressing to the salad & mix well. 

If possible, let marinade in the fridge over night for the flavours to infuse. It's worth the wait!

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  1. You're right, it sounds wacky, but I might just give it a go.

  2. I could almost eat this1 minus the cucumbers and onion and I'd be all allergy free!

  3. What a gorgeous-looking salad! The combination of corn and blueberries is indeed unique and is one that you have me excited to try. So glad that Suzy sent me your way!
    Jenn/Rook No. 17


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