Corn Salad Recipe

A corn salad made with corn, green pepper, onion, celery, and red kidney beans. It has a savory sweet mustard dressing.

Serve cold for brunch or as a side dish for dinner.

On those hot summer days, sometimes a cold vegetable salad tastes better than a heavy meal.

It is also a great tasting salad to add some contrast to all those sweet items on a standard brunch menu.

The colors of the kidney beans and corn show through nicely as the dressing is fairly transparent, but still adds a nice touch of flavor.

You might also like this corn salad recipe. It is a bit different and has crushed corn chips.

Corn Salad Recipe

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Prep Time: 30 minutes, make-ahead the evening before

Cooking Time: 15 minutes

Ingredients:

1-12 ounce package frozen corn (thawed)
1 small green pepper, chopped
1 small onion, chopped
1 cup celery, chopped fine
1-11 ounce can dark red kidney beans

Dressing

3/4 cup sugar
1-1/2 Tablespoon flour
1-1/2 Tablespoon prepared mustard
3/8 cup vinegar
3/8 cup water

Kitchen Equipment Needed:

Large mixing bowl

Instructions:

Step 1: Cook the corn per package directions. Cool, drain, and place in a large mixing bowl.

Step 2: Finely chop the pepper, onion, and celery. Add to the corn. Drain the kidney beans and add to the other vegetables and mix together.

Step 3: For the dressing, combine the sugar, flour, mustard, vinegar, and water in a medium saucepan. Cook until thick. Pour over the vegetables. Stir to combine.

Step 4: Refrigerate overnight in a covered dish.

Serves 6.

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