More Great Recipes: Gluten-Free

BLUEBERRY CORN SALAD


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Member since 2014

Serves | Prep Time | Cook Time

Ingredients

3 c. corn kernels (cooked)
3 c. blueberries (fresh or frozen)
¼ c. vinegar of your choice (raspberry
vinegar)
2 T. olive oil
1 tsp. sea salt
Pepper to taste


Mix in a large bowl.


Cover and refrigerate


Pairs Well With


Notes

Reprinted from Celi-Yak News - Summer 2010

From 2009 Christmas party with thanks to Mary Ross

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