Corn Macque Choux with California Raisins

Another tasty salad sweetened with California raisins.
  • Yields 1-1/2 quarts
  • Details

    • Serving Size: 1/2 cup


    • 6 ears fresh sweet corn
    • 1-1/2 cup cooked Indian Harvest® scarlet runner beans
    • 1/4 cup diced sweet red bell pepper
    • 1/4 cup diced green bell pepper
    • 1/4 cup julienne red onion
    • 2 tablespoons minced celery
    • 3/4 cup California golden raisins
    • 1 cup cooked andouille sausage, sliced thin


    • 2 tablespoons California raisin juice concentrate
    • 3/4 cup rice vinegar
    • 2 tablespoons Creole mustard
    • 2 tablespoons honey
    • 1-1/2 teaspoon finely minced garlic
    • Fresh ground black pepper; to taste
    • 3/4 teaspoon Cajun seasoning
    • 1 cup canola oil
    • 1 cup mayonnaise
    • 1 tablespoon Tabasco® Pepper Sauce


    • 1/2 cup California natural raisins
    • 3/4 teaspoon Cajun seasoning
    • 1/2 cup sliced green onions


    Cut corn kernels from cobs and blanch. Rinse, drain, and cool scarlet runner beans. Measure 2-1/2 cups corn kernels, beans, peppers, red onion, celery, golden raisins and sausage into a large bowl.

    For Dressing

    Combine ingredients for dressing in container for blender or food processor, and process until emulsified  Adjust seasonings, as needed, and fold together with raisin-vegetable mixture in large bowl until well combined.

    For Garnish

    In skillet over medium heat, warm natural raisins and stir together with Cajun seasoning; remove from heat and set aside.

    To Serve 

    Divide and arrange 1 cup salad on each of 12 individual serving plates and sprinkle with spiced raisins and sliced green onions.

    Nutrition Facts Per Serving

    Calories 370 (61% from fat); Total Fat 26g (sat 3.5g, mono 14g, poly 7g, trans 0g ); Cholesterol 15mg; Protein 6g; Carbohydrate 32g; (Dietary Fiber 3g; Sugars 18g; ); Iron 2mg; Sodium 420mg; Calcium 38mg; Potassium 410mg

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