The best flavors of summer come together in this hearty grains salad!
Serves: 8 servings
Ingredients
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
Instructions
In the bottom of a large bowl, whisk together all the dressing ingredients.
Add the grains, cucumber, onion, basil and corn kernels and gently toss together.
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.
Notes
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 https://eating-made-easy.com/corn-salad/