Blueberry Corn Salad
The ultimate summer dish, Blueberry Corn Salad combines sweet and juicy blueberries with crisp corn and fresh herbs. This refreshing salad is perfect for picnics, barbecues, or as a side for your favorite grilled meats. Enjoy the delightful flavors and vibrant colors that make it a crowd-pleaser!
Equipment
- Small blender
Ingredients
- 3/4 cup fine bulgur wheat see note 1
- 1 (0.75-ounce) packet fresh basil divided, see note 4
- 1-1/2 cups fresh blueberries
- 1-1/2 cups diced English cucumber see note 2
- 1/2 cup chopped pistachios see note 3
- 1-3/4 cups fresh sweet corn
- 1 medium avocado diced
- 1/2 cup diced red onion
- 1/2 cup goat cheese or feta optional
- 1/3 cup olive oil
- 2 lemons
- 1 tablespoon honey
- 2 teaspoons Dijon-style mustard
- 1-1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Bring 1-1/4 cups of water to a boil. In a large bowl, combine bulgur wheat with 3/4 teaspoon of salt. Pour the boiling water over the bulgur wheat, stir, and cover tightly with plastic wrap or a lid. Let it sit at room temperature for 15 to 25 minutes until all the water is absorbed. Once done, fluff with a fork and let it cool to room temperature. If you’re short on time, you can refrigerate it. I recommend making the bulgur wheat a day ahead for quicker salad prep!
- Zest the lemons with a zester to get about 1 teaspoon of zest. Juice the lemons using a citrus juicer to obtain 1/3 cup of lemon juice. In a small blender or food processor, add 1/4 cup of packed basil along with the rest of the dressing ingredients: olive oil, honey, Dijon mustard, garlic, salt, and pepper. Blend until smooth. Transfer the dressing to a sealed jar and refrigerate until ready to use.
- To the cooled bulgur wheat, add the blueberries, diced cucumbers, coarsely chopped pistachios, sweet corn kernels, diced avocado, and the optional diced red onion. The colors and textures will be stunning. Chop the remaining basil (about 1/2 cup) and add it to the bowl. Drizzle half of the dressing over the salad and toss gently. Add the remaining dressing in increments, allowing the bulgur wheat to absorb it gradually.
- Chill the salad for 15 to 20 minutes if time permits. Just before serving, toss again and optionally add the cheese. I enjoy crumbling some feta on top for an added touch of flavor. Before enjoying, stir and taste to see if it needs more seasoning or lemon juice. I prefer this salad on the same day it’s made, but it stays fresh for a couple of days.
Notes
- Tip 1: Use fine bulgur wheat for best results; it’s typically available online if you can't find it in stores.
- Tip 2: Stick to English cucumber for the best texture; regular cucumbers can be too watery.
- Tip 3: For convenience, choose shelled and roasted pistachios.
- Tip 4: If garden-fresh basil isn’t available, a packet of .75 ounces is perfect for the salad and dressing!
- Tip 5: This salad stays fresh in an airtight container for 2 to 3 days, but the flavor of red onion might intensify over time.