Try this Corn and Blueberry Salad recipe, or contribute your own.
Suggest a better description1) In a dutch oven bring salted water to boil. Add corn. Cook, covered, for 5 min or until tender. When cool enough to handle, cut corn from cobs
2) In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and salt. Cover; shake will to combine. Add to salad; toss. Cover and refrigerate up to 24 hours.
Can use frozen corn (1 ear corn = approx 3/4 cup (4.6 oz)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 478 | ||
Calories from Fat: 63 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 43.6mg | 2 % | |
Potassium 392.9mg | 10 % | |
Total Carbohydrate 96.4g | 28 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 86.7g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 478
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