Ingredients
6 ears sweet corn, husked (or 1½ cups frozen corn)
1 jalapeno pepper, seeded and finely chopped
1 cup fresh blueberries
4 tablespoons lime juice
1 cup cooked wild rice
4 tablespoons olive oil
1 small cucumber, finely diced
2 tablespoons honey or maple syrup
¼ cup finely chopped red onion
½ teaspoon ground cumin
¼ cup chopped fresh cilantro
Directions
1. In a large pot, bring salted water to a boil.
2. Add corn.
3. Cook covered for 5 minutes, or until tender.
4. When cool enough to handle, cut corn from cobs.
5. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.
6. For dressing: in a screw-top jar combine lime juice, oil, honey, cumin, and ½ teaspoon salt.
7. Cover; shake well to combine.
8. Add to salad and toss.
9. Cover the salad and refrigerate overnight or up to 24 hours.
Find other great recipes and resources at First Nations Development Institute (firstnations.org). First Nations Development Institute recognizes that accessing healthy food is a challenge for many Native American children and families. To increase access to healthy food, this organization supports tribes and Native communities as they build sustainable food systems that improve health, strengthen food security and increase their control over Native agriculture and food systems.
