I love this summer salad. It’s a modified version of Anna Olsen’s recipe and it is divine! This salad is perfect for summer and I love that it’s a sweet and savory salad. How can you go wrong by adding fresh blueberries to anything? 😉
Here’s how to whip it up…
I started by putting 2 cups of frozen organic (non-gmo) corn in a pan with a little bit of water and about a tablespoon of olive oil to sautee.
As the corn sauteed (about 3-5 minutes), I chopped up 5 green onion sprigs, 1 red bell pepper and combined that with about 2 cups of blueberries.
From Anna Olsen’s recipe, I left out the jalapeno pepper (i wasn’t in the mood for spicy this time around) and the corriander (i’m not a fan of the flavour of this herb), but these can be added, too. The original recipe calls for 1 jalapeno pepper chopped and 1 tablespoon of chopped corriander.
I found candied ginger at my local grocery store and added the 1 tablespoon of this confection to the salad, like in the original recipe.
I threw all my ingredients together mixed them and drizzeled juice from 2 limes over top plus a little olive oil and a little sea salt. I mixed it up so all the ingredients were well combined and added a bit more sea salt to suit my taste.
I put the salad in the fridge for at least 1 hour before serving. This unique little summer salad is definately my favorite for the season!