Today's summer salad recipe: An intriguing blend of corn (for sweetness), cucumber (for bulk) and blueberries (for tart) in a vinaigrette spiked with a little cumin, which adds just the right amount of underlying smokiness. Not just vegan, "Vegan Done Real".
What a difference a single ingredient can make! I made this salad a few weeks back, making what I thought was a "safe substitute": inexpensive blackberries for expensive blueberries. The texture was right, the size was right, the color was right but with blackberries? The salad underwhelms.
Then, laden with more blackberries and peaches than was prudent for someone leaving on vacation in a few days, I was chatting up a woman in the pay-up line out at Wind Ridge Farm not far outside St. Louis. She'd arrived early and clutched several quarts of blueberries. Masking my blueberry-envy, I asked her plans for them. First, she said, she'd make her favorite corn and blueberry salad, then ticked off all the ingredients you see here.
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