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Corn, Blueberry, and Halloumi Grain Salad

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes


Looking for an epic creative summer side dish? Boom. This is it… Corn, Blueberry, and Halloumi Grain Salad with Walnut and Basil will be the hit of any party!


  • 1 cup uncooked Israeli/Pearl Whole Wheat Couscous, Barley, Wheat Berries, or other like grain
  • 4 ears corn, husked
  • 8 ounces Halloumi cheese, sliced 3/4″ thick
  • 2 tablespoons plus 1/4 cup extra virgin olive oil, divided
  • 6 ounces (1/2 pint) blueberries
  • 1/2 cup walnuts, chopped
  • 4 scallions, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons champagne vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup fresh basil leaves, cut in chiffonade style (thin ribbons)


  1. Cook your desired grain in salted water according to package directions. Drain and let cool.
  2. Bring a large pot of salted water to a boil and cook corn for about 5-7 minutes. Remove corn from pot and set aside.
  3. Preheat grill or grill pan on medium-high heat. Rub corn with 1 tablespoon olive oil and season with Kosher salt and freshly ground black pepper. Grill, turning occasionally, until lightly charred all over, about 2-3 minutes. Transfer to a plate and let cool.
  4. Meanwhile, brush both sides of Halloumi cheese with 1 tablespoon of olive oil and grill, turning once, until grill marks appear, about 3-4 minutes. Transfer to plate and let cool.
  5. Cut corn kernels from the cob and place in a large bowl with the cooked grains. Dice Halloumi cheese and add to bowl, as well as blueberries, walnuts, and scallions.
  6. Just before serving, whisk together lemon juice, champagne vinegar, and remaining 1/4 cup olive oil in a small bowl. Drizzle into salad and toss to coat. Top with chiffonade of basil and devour.


*feel free to use your favorite grain… or get all crazy and mix and match.
*I’ve subbed in chives for the scallions and it’s equally delicious.
*can’t find halloumi? How sad. Just use mozzarella instead… but don’t grill it!

This recipe is slightly adapted from Bon Appetit