Blueberry and Corn Salad

Ingredients

Salad:

• 1 pint blueberries
• 6 ears fresh corn on the cob
• 1/2 cup green onion (green and white) 1 cup roasted red pepper
• 1 cup chopped cucumber
• 1/2 cup cilantro (chopped leaves only)

Dressing:

• 1/4 cup olive oil
• 1 TBLS dijon mustard
• juice of 1/2 lime
• 3 TBLS limeade concentrate (frozen) 1 TBLS honey
• dash of cayenne pepper
• salt and pepper to taste

Directions

Step 1. 

Cook corn by placing ears in cold water until covered. Bring to boil and boil for 5 minutes. Cover and let sit for 10 minutes. Cool corn and cut off cob.

Step 2. 

Add additional salad ingredients along with corn into a large bowl and mix until combined.

Step 3. 

To make dressing, place ingredients into a mason jar or a container with a tight fitting lid. Shake until combined.

Step 4. 

Pour over salad and toss to distribute.

Step 5. 

Chill prepared salad a half-hour or overnight for flavors to fully develop.

Step 6. 

Salt and pepper to taste.