BLUEBERRY CORN SALAD

 

  • Cooking Time:
  • Servings:
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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

Directions

  • Mix in a large bowl.
  • Cover and refrigerate

Notes

Reprinted from Celi-Yak News - Summer 2010

From 2009 Christmas party with thanks to Mary Ross

Categories: Gluten-Free 

Author Credit: Mary Ross

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