We dream all winter long about blueberries and corn, so when their season arrives at the farmer’s market, we buy as much as our fridge can hold. And although we could probably eat corn on the cob and big handfuls of blueberries for months to come, sometimes we like to mix it up a little and combine our favorite seasonal foods into one satisfying dish. Here’s a salad that combines sweet blueberries with corn and black beans. There’s need to turn on the oven for this recipe, and it would be a perfect side dish for a barbecue or a picnic. Read on to discover how to make this delicious seasonal summer salad.
What You Need
Makes approximately 4 servings.
1 cup blueberries
Kernels from 1-2 ears corn
1 can black beans, rinsed
2 Tbsp olive oil
1 tsp balsamic vinegar
1/2 tsp salt
Juice from ½ lime
2 Tbsp chopped cilantro
Step 1: Cook the Corn
Steam or boil the corn kernels until crisp tender. Let cool.
Step 2: Mix
Put in a bowl with blueberries and black beans. Toss gently to mix.
Step 3: Make the Vinaigrette
Whisk together the olive oil, balsamic vinegar, salt, and lime juice. Pour over berries, beans, and corn.
Step 4: Toss
Toss with chopped cilantro. Let the salad chill for about 30 minutes to let the flavors mix.
Step 5: Enjoy!
Serve by itself or with tortilla chips or over rice. If you desire, get creative by adding diced red pepper or diced cucumber, both of which are also taking their starring turns at the farmer’s market, will make the dish even more delicious!