Corn, Blueberry and Wild Rice Salad | First Nations Development Institute

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