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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Leah Goldman
Leah Goldman
4 months ago

i used frozen corn and didnt thaw it. canned corn may be too soggy. salad was very good

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Leah Goldman
Leah Goldman
4 months ago

who mentioned mustard its not even listed in the recipe. also can you use canned corn or fresh corn? Please answer and if you use frozen corn should you thaw it first or use it frozen.. thanks please answer Brynie

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Malky Meisels
Malky Meisels
1 year ago

can I use canned corn?

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Nechama
Nechama
2 years 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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