Sauteed Corn and Blueberry Salad Recipe

“Scrumptious Sandwiches, Salads and Snacks,” a collaboration of well known chef/nutritionist Patricia Greenberg and her teen age daughter, Gabriella Grunfeld, is a collection of simple, easy to prepare recipes for work, school and home. This book contains 50 light and nutritious recipes using ingredients that you probably already have in your kitchen. A must have for back to school!

Whether you are a working parent, a teenager, a busy professional, single parent, young couple, or caretaker, this collection of scrumptious, simple, and healthy recipes will help you learn to prepare foods that taste good and are good for you. They work for on the go, as well as at home, made with readily available ingredients that are simple to prepare. Each recipe has an easy to read nutrition label to teach young and old alike the value of what you eat. This guest-post recipe will make 4 servings.

Sauteed Corn and Blueberry Salad Recipe

1 15-ounce can corn kernels
1 pint blueberries
2 tablespoons olive oil
salt and pepper to taste
2 tablespoons fresh chopped basil

Drain water from corn, rinse blueberries, set aside in separate bowls.
In a sauce pan on medium heat, add 1 tablespoon of olive oil and sauté corn until lightly browned. Cool completely. Add the corn to the blueberries, lightly toss with olive oil. Season with salt and pepper and top with basil just before serving.

Cooking Note: Keep frozen corn and blueberries in the freezer, and this quintessential summer salad can be enjoyed in the winter as well.

Recipe by: Patricia Greenberg, “Scrumptious Sandwiches, Salads, and Snacks: simple, healthy recipes for school work and home”.

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