Fresh corn, blueberry, and pineapple salad with spring onions and shallots

Indulge in the vibrant flavors of fresh corn, juicy blueberries, sweet pineapple, crispy spring onions, and fragrant shallots in this delicious salad.

Ingredients:

• 3 cups fresh pineapple, medium dice
• 1 cup fresh blueberries, chopped
• 4-5 ears of fresh corn, cooked and removed from the cob along with all the milkiness
• 3 spring onions or scallions, chopped (green and white parts)
• 1/2 cup sweet red pepper, diced small (optional)
• 1 large shallot, chopped fine
• 3 tablespoons Trader Joe's Corn and Chile Salsa
• juice of 1 lime
• 1/4-1/2 teaspoons kosher salt, to taste

Instructions:

1. Remove the top and bottom parts of the pineapple. Using a sharp knife, peel the skin off the pineapple. Cut it into quarters lengthwise, and take out the core from the center. Cut it into medium-sized pieces, and place them in a large serving dish.
2. Place the cooked and chilled ear of corn upright on a flat surface. Using a sharp knife, cut the corn kernels off the cob, slicing closely to the cob to retain the sweet juice. You can use the back of the knife to scrape off any remaining juice. Add the corn to the pineapple in the serving bowl.
3. Finely chop the blueberries, onions, and shallot. Dice the red pepper. Mix these with the pineapple and corn in the bowl.
4. Combine the corn and chile salsa, freshly squeezed lime juice, and salt into the bowl. Stir well to combine all ingredients and refrigerate until you are ready to serve.

Summary:

• Calories: 847 kcal
• Fat: 8 g
• Protein: 23 g
• Carbs: 203 g
• Potassium: 2610 mg
• Magnesium: 282 mg