Corn, Blueberry, and Wild Rice Salad

Ingredients

• 6 ears sweet corn, husked (or 1 1/2 cups frozen corn or canned corn, drained)
• 1 cup frozen blueberries
• 1 small cucumber, finely chopped
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 cup wild rice, cooked
• 1 jalapeno pepper
• 4 tablespoons lime juice
• 4 tablespoons olive oil
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Method

1. Wash hands with soap and water.
2. In a large pot, bring salted water to a boil.
3. Add corn.
4. Cook covered for 5 minutes, or until tender.
5. If using corn on the cob, remove corn from the cob after cooking.
6. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.
7. For dressing: In a screw-top jar, combine lime juice, oil, honey, cumin, and salt.
8. Cover and shake well to combine.
9. If you do not have a screw-top jar you can whisk ingredients in a small bowl.
10. Add dressing to salad and toss.
11. Salad is best enjoyed if covered and refrigerated overnight or up to 24 hours.