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.


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



  • 2 Tablespoons California raisin juice concentrate
  • 3 Cups rice vinegar
  • 2 Tablespoons Creole mustard
  • 2 Tablespoons honey
  • 1 Teaspoon finely minced garlic
  • Fresh ground black pepper; to taste
  • 3 Teaspoons Cajun seasoning
  • 1 Cup canola oil
  • 1 Cup mayonnaise
  • 1 Tablespoon Tabasco® Pepper Sauce


  • 1 Cup California natural raisins
  • 3 Teaspoons Cajun seasoning
  • 1 Cup sliced green onions

Nutrition Facts Per Serving

Calories 370 (Calories from Fat 61%); Total Fat 26 ( Saturated Fat 3.5; Trans Fat 0; ); Cholesterol 15; Sodium 420; Potassium 410; Total Carbohydrate 32; Dietary Fiber 3; Sugars 18; Protein 6; Calcium 38; Iron 2;

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Raisins are fat and cholesterol free.