blueberry, cucumber and sweet corn salad - Lesley Stowe Raincoast Crisps

Name: blueberry, cucumber and sweet corn salad - Lesley Stowe Raincoast Crisps
Ingredients: 6 ears of sweet corn (fresh cooked corn is preferred, but 2 cups of frozen sweet corn can be used as a substitute); 1 cup (250 mL) fresh blueberries; 4 baby cucumbers, cut into bite size quarters; 2 large avocados, skin removed and cut in chunks; ¼ of a finely chopped large red onion; ¼ cup (62 mL) chopped fresh cilantro; Sea salt; freshly ground pepper; 1 jalapeño pepper, seeded and finely chopped; 2 Tbsp. (30 mL) lime juice; 2 Tbsp. (30 mL) olive oil; 1 Tbsp. (15 mL) honey; ½ tsp. (2.5 mL) ground cumin; 1 package of your favourite raincoast crisps® for serving

www.lesleystowe.com

Enjoy the summery combination of sweet corn, blueberries, and crunchy cucumbers with a zesty lime and jalapeño dressing. Perfect with Raincoast Crisps for a delicious snack or appetizer.

View full recipe on www.lesleystowe.com

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Ingredients

6 ears of sweet corn (fresh cooked corn is preferred, but 2 cups of frozen sweet corn can be used as a substitute)
1 cup (250 mL) fresh blueberries
4 baby cucumbers, cut into bite size quarters
2 large avocados, skin removed and cut in chunks
¼ of a finely chopped large red onion
¼ cup (62 mL) chopped fresh cilantro
Sea salt
freshly ground pepper
1 jalapeño pepper, seeded and finely chopped
2 Tbsp. (30 mL) lime juice
2 Tbsp. (30 mL) olive oil
1 Tbsp. (15 mL) honey
½ tsp. (2.5 mL) ground cumin
1 package of your favourite raincoast crisps® for serving