Blueberry-Corn Salad

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

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. Remove from heat; cool slightly, stir in jicama.

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

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Nutrient	Quantity
Total fats	2.6277 g
Protein	7.1633 g
Carbohydrates	67.4627 g
Energy	320.835 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1162 g
Water	369.1705 g
Aspartic acid	0.6004 g
Calcium, Ca	38.0556 mg
Lutein + zeaxanthin	1269.77 g
Fiber, total dietary	11.0589 g
Carotene, beta	150.4312 g
Niacin	3.7428 mg
Vitamin A, RAE	22.9881 g
Arginine	0.3315 g
Riboflavin	0.1621 mg
Tocopherol, beta	0.0148 mg
Glutamic acid	1.2747 g
Sodium, Na	12.6188 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0031 g
Total lipid (fat)	2.6277 g
Manganese, Mn	0.9436 mg
Fructose	8.2382 g
Proline	0.7028 g
Fatty acids, total saturated 16:0	0.2535 g
Sucrose	4.3235 g
Choline, total	62.3977 mg
Sugars, total	22.362 g
Serine	0.3408 g
Fatty acids, total saturated 18:0	0.0234 g
Vitamin B-6	0.3316 mg
Selenium, Se	1.0743 g
Ash	1.7079 g
Fatty acids, total saturated 18:1 undifferentiated	0.4872 g
Pantothenic acid	1.2163 mg
Phenylalanine	0.2956 g
Beta-sitosterol	0.0656 mg
Copper, Cu	0.2132 mg
Betaine	0.336 mg
Thiamin	0.2044 mg
Methionine	0.1412 g
Iron, Fe	1.5148 mg
Carbohydrate, by difference	67.4627 g
Phosphorus, P	178.255 mg
Folate, total	77.7631 g
Tocopherol, gamma	0.5328 mg
Alanine	0.4794 g
Valine	0.3086 g
Fatty acids, total saturated 18:2 undifferentiated	0.7922 g
Glycine	0.2502 g
Carotene, alpha	28.5938 g
Glucose (dextrose)	8.6167 g
Fatty acids, total saturated 14:0	0.0017 g
Zinc, Zn	1.1971 mg
Isoleucine	0.2113 g
Tocopherol, delta	0.0444 mg
Fatty acids, total polyunsaturated	0.9086 g
Tocotrienol, gamma	0.1036 mg
Leucine	0.7274 g
Tocotrienol, alpha	0.016 mg
Vitamin A, IU	443.7569 IU
Folate, DFE	24.1831 g
Tryptophan	0.0565 g
Vitamin C, total ascorbic acid	30.5232 mg
Phytosterols	6.3612 mg
Campesterol	0.0438 mg
Starch	25.7064 g
Tyrosine	0.2235 g
Vitamin K (phylloquinone)	29.7261 g
Fatty acids, total saturated	0.287 g
Histidine	0.1715 g
Fatty acids, total monounsaturated	0.4874 g
Threonine	0.2025 g
Folate, food	77.7631 g
Cryptoxanthin, beta	203.915 g
Vitamin E (alpha-tocopherol)	1.2837 mg
Magnesium, Mg	57.5512 mg
Lysine	0.5312 g
Potassium, K	664.9769 mg
Cystine	0.096 g
Fluoride, F	0.44 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Honey	2 tablespoons	0	0	0
Onion	0.25 cup	16	3.736	0.04
Cardamom	0.25 teaspoon	1.555	0.3424	0.0335
white vinegar	0.25 cup	10.71	0.0238	0
kernel corn	1 cup	184.71	36.4767	2.0022
blueberry	1 cup	84.36	21.4452	0.4884
serrano pepper	1	0.7	0.1466	0.0096
jicama	0.5 cup	22.8	5.292	0.054