Summer salads…I love them! Actually, I love salad all year long and there’s usually one to accompany most of the meals I serve.
The great thing about making salad in the summer is there is such an abundance of fresh fruits as well as veggies and they are more than happy to comingle in the same bowl complementing each others’ flavors.
Last year I created this salad combining fresh corn cut off the cob, fresh ripe pineapple, and fresh blueberries as the main ingredients.
To that I added chopped fresh spring onions, shallots and some fresh lime juice. A few spoonfuls of my favorite Corn and Chile Salsa from Trader Joe’s added just the right amount of sweet and spiciness to the mix.
This time I added some diced sweet red pepper as well. That’s the thing about salads…the possibilities are endless. Next time I just may throw in some chopped fresh mint from the garden.
Whatever combination you decide to use it’s a deliciously refreshing salad that will be a great addition to your summer barbeque menu. Here’s my recipe…
Sheila’s Fresh Corn, Pineapple, and Blueberry Salad
2-3 cups fresh pineapple, medium dice
1 cup fresh blueberies, chopped
4-5 ears of fresh corn that has been cooked and removed from the cob
2-3 fresh spring onion or green onions, chopped (green and white parts)
½ cup sweet red pepper, diced small
1 large shallot, chopped fine
2-3 tablespoons of Trader Joe’s Corn and Chile Salsa
juice of one small lime
¼-½ teaspoon salt
Cut off the top and bottom of a fresh pineapple. Remove the peel, cutting away any of the brown. Cut into quarters lengthwise, and remove the core. Dice into medium pieces, and place in a large serving bowl.
Standing the cold, cooked ear of corn on its flat end, with a sharp knife slice the corn from the cob, cutting close to the cob to include the sweet milky juice.
You can scrape the back of the knife down the ear to get the remainder of the juice.
Chop the blueberries, onions, and shallot, and dice the red pepper.
Add to the bowl with the pineapple. Add the corn salsa, fresh lime juice,and salt. Mix well to blend, and chill until ready to serve.
