Blueberry-corn Salad

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 cup frozen whole kernel corn
• 1/4 cup chopped onion
• 1/4 cup vinegar
• 2 tablespoons honey
• 1 serrano pepper, finely chopped
• 1/8-1/4 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1/2 cup chopped jicama
• 1 cup fresh blueberries, rinsed and drained

Recipe

• 1 in a medium saucepan, combine the corn kernels, onion, vinegar, honey and chopped pepper.
• 2 stir in salt and cardamom and bring mixture to a boil; reduce heat and cook, uncovered over medium heat for 4 minutes or until corn is tender.
• 3 remove from heat; cool slightly, stir in jicama.
• 4 cover and chill at least 2 hours before serving, gently stir in rinsed blueberries and enjoy.