Toast the pine nuts in a small pan without oil over medium heat until they are lightly golden brown and fragrant. Set aside.
Wash the bell pepper and cucumber. Remove the core of the bell pepper and cut it into small cubes. Halve the cucumber lengthwise, remove the seeds if necessary, and also cut into cubes.
Peel the onion and chop finely.
Drain the corn well. Then add it to a large bowl along with the bell pepper, cucumber, and onion.
Wash the parsley, shake dry, and finely chop.
In a bowl, whisk together the sour cream, white wine vinegar, mustard, salt, and pepper to make the creamy dressing. Add the dressing to the vegetables and mix well. Season the salad with salt and pepper to taste.
Sprinkle the pine nuts and parsley over the salad and let it sit in the refrigerator for at least 15 minutes before serving.
