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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&#8230;</p>
Source: Laura Wheaton (Entered by debra chester)
Serves: 3 cups

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
  1. 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!