Blueberry & Corn Salad

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!

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