Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This salad goes great with any meal, especially barbeque. The recipe is from the July/August 2000 issue of Quick Cooking. Make in advance-needs to chill.

Ingredients Nutrition

Directions

  1. In a large serving bowl, combine the first 8 ingredients.
  2. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
  3. Pour over corn mixture; mix well.
  4. Cover and chill for at least 3 hours.
  5. Stir just before serving; serve with a slotted spoon.

Reviews

(3)
Most Helpful

I loved this recipe - I think it's way better than the standard marinated bean recipe! I couldn't stop sampling it as it was marinading! LOL I omitted the water chestnuts as I don't like water chestnuts, reduced the amount of green onion, and increased the amount of celery. Yum yum yum!

Little Squirrel April 03, 2007

Was going to post this recipe but see you already have. I love this. Make it every Easter for our big family get-together. We have ham, potato salad and lots of other pot luck items. Highly recommend this one. Would like to mention that a food processor is highly recommended as there is alot of chopping involved but it's worth it.

Mia Bella December 29, 2006

We have been making this exact recipe for years. It's a standard whenever we're all at the lake. Goes great with bbq brisket or anything cooked on the grill. Nice side for a crowd.

Mysterygirl February 02, 2005

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