Blueberry Corn Salad

blueberry-corn-salad-tw

Blueberry Corn Salad
Recipe Type: Salad
Author: Tupperware Date Me Flyer 2015
Prep time:
Total time:
Serves: 1 Cup
Ingredients
  • *SALAD*
  • 1 cucumber
  • ½ small red onion, peeled
  • 2 cups corn, fresh or thawed
  • 1 cup fresh blueberries
  • ¼ cup cilantro, chopped using Chop ’N Prep Chef
  • 1 jalapeno pepper, seeded and chopped using Chop ’N Prep Chef
  • *DRESSING*
  • 1 lime, juiced using Zest ’N Press® Gadget
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. honey
  • ½ tsp. Southwest Chipotle Seasoning
  • ½ tsp. coarse kosher salt
  • ¼ tsp. black pepper
Instructions
  1. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
  2. Using a knife, cut cucumber in half and attach one half to food guider and push guider down Mandoline to create cucumber slices.
  3. Using a knife, cut cucumber slices in half and place in medium bowl.
  4. Attach red onion to food guider and push down to slice. Add slices to medium bowl with cucumber.
  5. Add corn, blueberries, cilantro and jalapeno to bowl and toss to combine.
  6. To make dressing, combine all ingredients in Quick Shake® container and shake.
  7. Add dressing to salad and toss again to combine.