This salad has it all—a fruit, vegetables, and a grain that are all native to the Americas. From corn and blueberries, to wild rice and onions, each have been historically enjoyed by Native Americans for thousands of years, including the Sioux. Corn, the foundation of most Native American cuisines, gives the salad a fresh, sweet character as do blueberries, which grow wild across the country. This salad is accented by a tart citrus dressing.
Recipe Servings: 6
Prep Time
10 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
5 minutes
Total Time
8 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 ears sweet corn (or 1½ cups frozen corn)
- Salt, to taste
- 1 cup fresh blueberries
- 1 small cucumber, finely diced
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- 1 cup cooked wild rice
- 1 jalapeno pepper, deseeded and finely chopped
- 4 Tbsp lime juice
- 4 Tbsp olive oil
- 2 Tbsp honey (or maple syrup)
- ½ tsp ground cumin
- ½ tsp salt
Directions
- In a large pot, bring salted water to a boil.
- Add the corn and cook, covered, for 5 minutes, or until tender. Drain and let cool.
- When the corn is cool enough to handle, carefully slice the kernels off the cobs.
- Combine the corn kernels, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno in a serving dish.
- Make dressing by combining lime juice, oil, honey or maple syrup, cumin, and salt in a sealable bottle, shaking to combine, or whisk ingredients together in small bowl.
- Pour the dressing over the corn and rice mixture, tossing well to coat.
- Cover and refrigerate overnight or up to 24 hours.
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