Monday, August 5, 2013

Corn and Blueberry Salad

I am obsessed with all the fresh fruit and veggies that summer has to offer.
It has been soooo nice here that the local Chilliwack corn is already making an appearance at the market.

It is sweet and crisp, absolutely amazing.
I only tried eating corn raw right off the cob a couple of years ago. Who knew it was so tasty. 

This salad is bright, fresh and colorful.
It went perfectly with my barbequed salmon the other night.

What you need,

4 cups of fresh corn (about 4 ears)
1 ½ cup fresh blueberries
2/3 cup chopped green onion
1 small red pepper, diced
1 jalapeno, diced
2 tbsp. extra virgin olive oil
2 tbsp. freshly squeezed lime juice
1 tbsp. chopped fresh parsley
Salt and Pepper to taste

In a large bowl stir together the corn, blueberries, green onion, red pepper and jalapeno.
Drizzle on the olive oil and lime juice, toss to coat.
Season the salad with salt and pepper to taste.
Stir in the fresh parsley.

Chill in the fridge for at least 30 minutes to let the flavours meld.

This is a perfect summer side dish, but it also makes a great lunch or light dinner on its own.

I wish it was summer all the time‼


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