What
you need,
4
cups of fresh corn (about 4 ears)
1
½ cup fresh blueberries
2/3
cup chopped green onion
1
small red pepper, diced
1
jalapeno, diced
2
tbsp. extra virgin olive oil
2
tbsp. freshly squeezed lime juice
1
tbsp. chopped fresh parsley
Salt
and Pepper to taste
In
a large bowl stir together the corn, blueberries, green onion, red pepper and
jalapeno.
Drizzle
on the olive oil and lime juice, toss to coat.
Season
the salad with salt and pepper to taste.
Stir
in the fresh parsley.
Chill
in the fridge for at least 30 minutes to let the flavours meld.
Jen of My Tiny Oven
