Bean N Corn Salad Recipe

4.5 2 7
Bean N Corn Salad Recipe
Bean N Corn Salad Recipe photo by Taste of Home
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Bean N Corn Salad Recipe

Read Reviews
4.5 2 7
Publisher Photo
In Maple Creek, Saskatchewan, Glenda Parsonage stirs together a colorful medley of beans, peppers, corn and other vegetables, then marinates it overnight in a tasty sweet dressing.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + marinating
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + marinating

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 2 celery ribs, thinly sliced
  • 1 medium green pepper, chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup sliced ripe olives
  • 1/2 cup sliced green onions, optional
  • 1 cup sugar
  • 1 cup white vinegar
  • 2 tablespoons canola oil
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt

Directions

In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; cover and shake well until sugar is dissolved. Pour over bean mixture and gently toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 14 servings.
Originally published as Bean N Corn Salad in Quick Cooking September/October 2001, p39

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 2 celery ribs, thinly sliced
  • 1 medium green pepper, chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup sliced ripe olives
  • 1/2 cup sliced green onions, optional
  • 1 cup sugar
  • 1 cup white vinegar
  • 2 tablespoons canola oil
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  1. In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; cover and shake well until sugar is dissolved. Pour over bean mixture and gently toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 14 servings.
Originally published as Bean N Corn Salad in Quick Cooking September/October 2001, p39

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newrecipejunkie User ID: 876567 81227
Reviewed Jul. 7, 2014

"I was asked to bring a veggie salad to a Fourth of July picnic so I immediately thought of this one. I had made it before several years ago and it was a hit both times. I will be making it many times in the future!"

MY REVIEW
sullivank42 User ID: 7722570 81226
Reviewed Mar. 18, 2014

"I just LOVE this salad. I enjoy making this gem of a delightful salad to share at potlucks. It's a great way to eat your veggies; all at the same time! The marinade is awesome and tangy. You'll receive raves for this salad."

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