Corn, Snap Pea, and Blueberry Potluck Salad

Time for another potluck salad! This one is bursting with summer flavors and colors, and has the most addicting balance of sweet and salty. I'm confident it will become a go-to for your summer get-togethers, just like it has for us.


Clearly I have a major love for colorful, summery salads. And while I adore greens of all sorts, sometimes they're not so great for traveling or outdoor events because they can get soggy. My preferred way to combat that? Salads like this one that are made out of hearty, easily pack-able veggies. If you leave the blueberries and pistachios off until you're ready to serve, this salad can sit in a container for hours.

The other great thing about a salad like this is that it can be different things to different people, which is why I love bringing this one to get-togethers. It can function as a side dish, a chip dip, or even a main course. Given that I'm a plant eater, I always try to bring something nutrient-dense so that I'm taken care of even if there aren't many other plant-based options.


This salad is so incredibly simple, which is part of its beauty. It has remarkably few ingredients, but has a delightful balance between hearty corn, sweet juicy blueberries, crisp snap peas, and zingy pickled onions. Decadent, crunchy pistachios bring it all together.

Of course you could easily make this more filling by adding in your grain of choice. Farro would be delightful! If you want to go that route, I'd suggest doubling the dressing since the grain will absorb a lot of it. You could also add in some beans- chick peas would be perfect! If you do dairy, adding some cubes of feta is wonderful and adds so much salty goodness and addicting texture.


The real magic of this salad lies in the dressing. The dressing I use here is a slight modification of a truly wonderful and surprising dressing that Andrea of @Sweet.In.Nature introduced me to. In fact, she even submitted her genius combination to my compilation of The Best Plant-Based Salad Dressings (scroll down to "Magical Mint Dressing", they're alphabetical).

I never would have thought to combine mustard, maple syrup, and mint until Andrea shared this dressing. It's somehow cozy yet also so fresh and summery (plus it's a great way to use mint that may be trying to take over your yard!). My version of Andrea's dressing is a bit streamlined since there are so many other flavors happening in this salad, but those three core ingredients are the same. Trust me, you definitely want to try this combination!


Are you excited for summer picnics and outdoor get-togethers? There's really nothing better! We love inviting a couple friends over to hang out on our deck. Everyone brings something to share, we make some cocktails, fire up the grill, and have a whole hodge-podge of fun dishes.

This salad is one I've made for years, in one version or another. Corn and blueberries are just so summery and are totally wonderful together! This salad comes together in a flash and can really go with anything, so it's the perfect addition to dinner on the deck.


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.  

Love the idea of a versatile, colorful, summery potluck salad? I adore this Roasted Corn, Strawberry, and Avocado Potluck Salad, which is the same concept but with different flavors.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Dressing

  • Leaves from a few sprigs of mint
  • 1 tbsp apple cider vinegar
  • 1 tbsp coarse-grained mustard. Homemade is always the best! Learn how to make your own here.
  • 1 tbsp maple syrup
  • Generous salt

For the Salad

  • 2 c grilled corn. Either fresh or frozen is fine. Fresh is of course much more flavorful, so use it if you can. My naughtiest secret is the bags of grilled, frozen corn from Trader Joe's; they're perfect for the months before local corn is available.
  • 2 c sugar snap peas
  • 0.5 c pickled red onions. I always quick-pickle my own at home, but store-bought is fine in a pinch. I definitely recommend red onions over white because they have a more delicate flavor and add such beautiful color.
  • Big handful of blueberries
  • Small handful of pistachios
  • Additional fresh mint leaves for garnish
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Cut the mint leaves into very thin ribbons. Then, in a large mixing bowl, combine the dressing ingredients and mix well.
  2. Add the corn to the salad dressing. It's okay to do this while the corn is still warm; in fact, that actually helps it absorb more flavor.
  3. Cut the sugar snap peas into bite-sized pieces and add them to the salad.
  4. Drain the brine from the pickled red onions. Give them a coarse chop and add them to the salad.
  5. Only once you're ready to serve, gently mix in the blueberries. Transfer the salad to a serving dish and garnish with pistachios and a few additional mint leaves.

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