Corn and Blueberry Salad

6 ears fresh sweet corn (I used two cans of no salt added sweet corn from Whole Foods)

1 cup blueberries

a small cucumber, sliced

1/4 c. finely chopped red onion

1/4 c. chopped fresh cilantro

1 small jalapeno pepper, seeded and finely chopped (This was the only thing I did NOT double, because I didn't want it to be too hot for anyone.)

2 T. lime juice ( I used fresh limes)

2 T. extra virgin olive oil1 T. honey (I used raw Agave Nectar)

1/2 tsp. ground cumin

1. If using fresh sweet corn, prepare sweet corn as normal and cool. Cut corn from the ears. I used the canned corn and that really cut down on preparation time. :>)

2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.

3. For the dressing combine the lime juice, oil, honey (agave nectar), and cumin. It says to add a pinch of salt, so I threw in a bit of sea salt. Shake this till well combined in a airtight container.

4. Toss the dressing in the salad, cover and refrigerate up to 24 hours before serving. Sweet corn and blueberries are an unexpected pair, but their flavors come together effortlessly in this lime/cumin laced salad. I doubled everything that's listed except the jalapeno. It is very tasty!!

Marilyn Swanson.