Blueberry-Corn Salad

1. 1

   In a medium saucepan, combine the corn kernels, onion, vinegar, honey and chopped pepper.

2. 2

   Stir in salt and cardamom and bring mixture to a boil; reduce heat and cook, uncovered over medium heat for 4 minutes or until corn is tender.

3. 3

   Remove from heat; cool slightly, stir in jicama.

4. 4

   Cover and chill at least 2 hours before serving, gently stir in rinsed blueberries and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.