BLUEBERRY CORN SALAD
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Why I Love This Recipe
Reprinted from Celi-Yak News - Summer 2010
From 2009 Christmas party with thanks to Mary Ross
Ingredients You'll Need
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