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Corn and Blueberry Salad
From Statesboro Market2Go
<p>This recipe was submitted by Laura Wheaton and I prepared it at the market on Saturday to showcase the most wonderful produce and fruits in the region! Lots of season goodness here and most everyone who tried it loved it…</p>Source: Laura Wheaton (Entered by debra chester)
Serves: 3 cups
Vegetarian!
Ingredients
6 ears
grilled or boiled corn on the cob...fresh
1 cup
fresh blueberries
1 small
chopped cucumber
1/4 cup
Vidalia/sweet onion
1/4 cup
chopped cilantro OR basil
1 small
diced jalapeno, to taste
1 tablespoon
honey
1 tablespoon
lime juice
2 tablespoons
olive oil
1 tablespoon
red wine vinegar
Step by Step Instructions
- Cut the Kernels from the cob and place in a salad bowl. Add blueberries, cucumber, onion, cilantro or basil and jalapeno to taste. In a screw top jar, combine honey, lime juice and red wine vinegar with olive oil. Shake and add to salad. Top with crumbled pancetta or bacon if desired. East as a salad (you can add in arugula or serve on a bed or greens) or serve with tortilla or pita chips. Healthy and very delicious!