Grains Salad with Blueberries and Fresh Corn
Prep time
Total time
The best flavors of summer come together in this hearty grains salad!
Serves: 8 servings
  • For the Salad:
  • 3 cups cooked grains (I recommend cooking in broth instead of water for more flavor, and using about ¼ cup less liquid than instructions call for, so grains retain texture in the salad)
  • 1 English cucumber, seeds removed and sliced into thin half moons
  • 1 cup fresh blueberries
  • Kernels from 3 ears of cooked corn on the cob
  • ½ cup chopped red onion
  • Handful of fresh basil leaves, chopped
  • ½ tsp salt
  • ½ cup crumbled goat cheese (optional)
  • For the Dressing:
  • ½ cup Stonyfield organic whole milk yogurt
  • Juice of 1 large lemon
  • 3 Tbsp honey
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp finely chopped fresh basil leaves
  • ½ tsp salt
  • Pinch of freshly ground black pepper
  1. In the bottom of a large bowl, whisk together all the dressing ingredients.
  2. Add the grains, cucumber, onion, basil and corn kernels and gently toss together.
  3. Gently fold the blueberries and goat cheese (if using) into the salad and taste for seasonings. Add more salt & pepper, or more lemon juice if needed.
This salad would also taste great with halved grapes, sliced strawberries, or other fresh herbs like parsley or cilantro. Adjust to your liking!
Nutrition Information
Serving size: 1 cup
Recipe by Eating Made Easy at