A fresh summer corn salad made with corn, green pepper, onion, celery, and red kidney beans. It has a savory sweet mustard dressing.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Vegetable
Cuisine: American
Keyword: corn, salad
Servings: 12
Author: Laura Warnke
Ingredients
112 ouncepackage frozen cornthawed
1small green pepperchopped
1small mild or sweet onionchopped
1cupcelerychopped fine
111 ouncecan dark red kidney beans
Dressing
3/4cupsugar
1-1/2Tablespoonflour
1-1/2Tablespoonprepared Dijon or brown mustard
3/8cupvinegar
3/8cupwater
Instructions
Cook the corn per package directions. Cool, drain, and place in a large mixing bowl.
Finely chop the pepper, onion, and celery. Add to the corn. Drain the kidney beans and add to the other vegetables and mix together.
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.
Refrigerate 3-4 hours or overnight in a covered dish.
Notes
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.