corn and blueberry salad {gf, vegan}

corn blueberry salad phoebes pure food

I think you need to make this Corn and Blueberry Salad for 3 simple reasons.

  1. It is perfect to have in the fridge for a quick dinner as a salad topper or a summer side dish. (add grilled/cooked fish pr poultry, if you prefer)
  2. Both blueberries and corn are in season. (Corn is controversial for being in everything we eat, not digestible and often a GMO product. My thoughts, buy local and organic when you can and eat in-season as an indulgence.)
  3. It pleases vegans, vegetarians, gluten-free and meat eaters.

Hope you enjoy it as much as I do as a new summer go-to dish!

corn blueberry salad
Prep time
Total time
: side, gluten free, vegan, vegetarian
Serves: 6-8
  • 4 cups wild rice blend, prepared
  • 1 cup local, organic corn kernels, prepared (lightly steamed)
  • 1 cup local blueberries
  • 1 orange segmented, zested and juiced (reserve the juice and 1 teaspoon of zest, for the salad)
  • ¼ cup walnut pieces
  • 1 tablespoon fresh chives, diced
  • 1 tablespoon fresh parsley, chopped
  • Raspberry Dressing
  1. Combine all salad ingredients.
  2. Mix the Raspberry dressing by combining all ingredients in a canning jar and giving it a good shake. Add dressing to personal taste.