Fresh Summer Corn Salad Recipe
Prep time
Cook time
Total time
A fresh summer corn salad made with corn, green pepper, onion, celery, and red kidney beans. It has a savory sweet mustard dressing.
Recipe type: Vegetable
Cuisine: American
Serves: 12
  • 1-12 ounce package frozen corn (thawed)
  • 1 small green pepper, chopped
  • 1 small mild or sweet onion, chopped
  • 1 cup celery, chopped fine
  • 1-11 ounce can dark red kidney beans
  • Dressing
  • ¾ cup sugar
  • 1-1/2 Tablespoon flour
  • 1-1/2 Tablespoon prepared Dijon or brown mustard
  • ⅜ cup vinegar
  • ⅜ cup water
  1. Cook the corn per package directions. Cool, drain, and place in a large mixing bowl.
  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.
  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.
  4. Refrigerate 3-4 hours or overnight in a covered dish.
I used fresh garden corn for this recipe. If you use fresh corn, boil the cobs as you normally would, slightly cool the cobs and using a knife, whittle the kernels off the cob. Cool to room temperature and add to the recipe.
Recipe by Vintage Cooking at