Summer Corn & Blueberry Salad Recipe

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Summer Corn & Blueberry Salad
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Ingredients:

Directions:

  1. In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
  2. When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
  3. For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 tsp salt. Cover, shake well to combine. Add to salad and toss.
  4. Cover and refrigerate overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 123.47 Kcal (517 kJ)
Calories from fat 40.49 Kcal
% Daily Value*
Total Fat 4.5g 7%
Sodium 158.36mg 7%
Potassium 270.18mg 6%
Total Carbs 20.63g 7%
Sugars 9.14g 37%
Dietary Fiber 2.28g 9%
Protein 2.78g 6%
Vitamin C 11.6mg 19%
Iron 0.9mg 5%
Calcium 9.1mg 1%
Amount Per 100 g
Calories 93.06 Kcal (390 kJ)
Calories from fat 30.52 Kcal
% Daily Value*
Total Fat 3.39g 7%
Sodium 119.35mg 7%
Potassium 203.63mg 6%
Total Carbs 15.55g 7%
Sugars 6.89g 37%
Dietary Fiber 1.72g 9%
Protein 2.09g 6%
Vitamin C 8.7mg 19%
Iron 0.6mg 5%
Calcium 6.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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