Blueberry Corn Salad – a Five-Ingredient Lunch

by Rebekahcooked up on May 24, 2012

Yesterday after returning from Kansas, I had lunch with Dave (yay, Hawaiian Time!) and then promptly fell into a coma-like nap. I was finally able to wake up at about 3:30, and to start tackling my mountain of  Google reader items,  and to start making/shooting things for the blog, eventually. I was moving really, really slow. I’m actually writing this post “yesterday” but at around 6 on Wednesday, and I’m really hoping this doesn’t sound like I just woke up from a travel-induced zombie state.

Here’s a little lunch I’ve put together this afternoon for Dave and I to take tomorrow – it doesn’t even involve any real prep besides washing. We had about a pint of blueberries leftover from a while back, so I’ve been trying to get a little creative with them.

Here’s what you need:

  • 1/2 cup blueberries
  • 1/2 cup corn kernels (can be thawed frozen ones or canned)
  • 2 cups ish loose greens
  • 2 Tbsp. feta
  • Red wine vinegar, to taste

Wash all ingredients thoroughly and combine. Dress with a teensy bit of red wine vinegar.

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2 Comments

  1. What a lovely salad! I love the simplicity and the unique combination of ingredients. So colorful, too!

    Comment by Carrie — May 25, 2012 at 10:24 am

  2. Thanks Carrie! It was pretty tasty. I can’t wait to make it with late summer corn instead of canned 🙂

    Comment by bekky — May 25, 2012 at 10:26 am

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