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CORN AND BLUEBERRY SALAD WITH HONEY THYME VINAIGRETTE
Author
:
Anne @ A Salad For All Seasons.com
Ingredients
For the Salad
2
cups
corn kernels
4 large ears of corn
1 ½
cup
blueberries
1 ¼
cup
cucumbers
diced
½
cup
red onion
diced
For the Dressing
2
tbsp
white wine vinegar
1
tbsp
honey
2
teaspoons
chopped fresh thyme leaves
1
tsp
Dijon mustard
1
clove
garlic
finely minced
¼
cup
olive oil
Instructions
Cook the corn.
You can boil it quickly (5 minutes), cool and remove the kernels or remove the kernels from the uncooked ears and sauté for 2-3 minutes.
Cool kernels before proceeding
Dice the cucumber and the onion into similar sized pieces.
Put all of the salad ingredients together in a bowl.
Make the dressing.
Place all of the ingredients except the olive oil together in a small jar with a lid. Shake quickly to mix them together.
Add the olive oil to the jar and shake vigorously for 30 seconds or until the mixture has thickened.
Pour the dressing over the salad and toss lightly.
Serve immediately or refrigerate until ready to serve.
Recipe Notes
Salad will keep for one-two days in the fridge.