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Corn and Blueberry Jar Salad

Makes 1 serving

2 ears of corn, for about 3/4 cup kernels
1 1/2 Tbsp Lime Vinaigrette (see recipe)
1-2 Tbsp finely chopped red onion
1/2 cup cucumber sliced (half- or quarter-moons)
1 1/2 Tbsp chopped fresh cilantro
1/2 cup blueberries

Remove the husks and silks from the corn. Pour enough water into a pot to cover the corn and bring to a boil over high heat. Add the corn and boil for 5 minutes. Remove the corn from the water and let cool for a few minutes, then slice off the kernels.

Layer the salad ingredients in a pint-size jar, starting with the vinaigrette, then the onion and the cucumber. Finish with layers of corn kernels, cilantro, and blueberries. Seal and refrigerate until ready to use.

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Gillian Gunson