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Bean N Corn Salad

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.
  • Total Time
    Prep: 15 min. + marinating
  • Makes
    14 servings


  • 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


  • 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.

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  • newrecipejunkie
    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!

  • sullivank42
    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.

  • jbrjcnug
    Jul 26, 2008

    No comment left

  • Joyce Bennett
    May 23, 2008

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  • jackiej33
    Nov 4, 2006

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  • Mary
    Oct 24, 2006

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  • Larry
    Oct 24, 2006

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