Corn Salad


This crispy corn salad is made with lots of different vegetables and an easy dressing. Great as a side dish or a lovely salad for lunch.

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Corn salad
Veronique van Ohmydish

Made by Véronique

Published at 2020-01-10, this recipe is for 4 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 09-02-2021

30 minutes 4 people Side dishes
Corn salad


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  • about 250 gram crispy corn
  • about 200 gram white beans (half jar)
  • 1/2 red onion
  • large handful cherry tomatoes
  • 1/2 red bell pepper
  • 1/4th cucumber
  • 1 apple
  • 125 ml plain yogurt
  • 1 teaspoon mustard
  • 1/2 tablespoon honey
Corn salad ingredients
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Kitchen equipment

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  • small bowl
  • spoon or whisk
  • cutting board & chef's knife
  • large bowl
  • colander or sieve

Corn Salad

30 minutes 4 people Side dishes

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Preparation -- 20 minutes

Create an easy dressing by combining yogurt with honey and mustard, no need to season it with pepper or salt. Rinse the bell pepper, tomatoes, apple and cucumber.

Remove the seeds of the bell pepper and chop into cubes. Remove the apple core and chop the apple and also the cucumber into pieces. Slice the tomatoes into halves or slices and peel and finely chop the red onion.  

Corn salad
Corn salad

Finishing the corn salad -- 10 minutes

Drain the canned corn and add them to the slices vegetables. Rinse the beans under cold running water, then drain them and also add them to the salad.

Add the dressing and combine well, a delicious and simple salad for lunch or as a side dish, enjoy!

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