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Recipe by Brynie Greisman

Corn Salad

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Corn Salad
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

10 Hours
Diets
- Vegan - Low Fat - Low Carb - Salt Free - Vegetarian - Pescatarian - Gluten Free

This recipe is based on one from my cousin Pammy. Most corn salads have mayonnaise and sour pickles, both of which contain considerable salt. This one has neither, and yet is very flavorful.

Ingredients

Main ingredients

  • 2 cups frozen corn

  • 2 different colored peppers, diced

  • 1 stalk celery, sliced

  • 1 medium red onion, diced

  • 2 tablespoons sugar, or to taste 

  • 1 tablespoon oil 

  • 3-4 tablespoons vinegar 

Directions

Prepare Salad

1.

Combine all the veggies in a medium-sized bowl or container.

2.

Add dressing ingredients and mix thoroughly.

3.

Marinate overnight.

Notes:

If you happen to be out of celery, sprinkle in some celery seeds. If you don’t have that either, wait until you do! Celery adds important crunch here. Also, if you feel the salad needs a bit of extra tang, add a splash of lemon juice – though personally, I found it to be perfect without any additions.

Prepare Salad

Photography: Daniel Lailah. Styling: Michal Leibowitz.

Recipe tags

corn fresh vegetables healthy ingredients salad
Corn Salad

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Malky Meisels
Malky Meisels
1 year ago

can I use canned corn?

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Nechama
Nechama
1 year ago

I made it without the mustard and used instead the vinegar as you suggested. It was delicious!!! this is a keeper!!!!

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