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4.3/5
(4 Votes)
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Ingredients
- Dressing:
- 2 (17.5 oz) cans whole-kernel corn, drained
- 1 large green bell pepper, chopped
- 1 c. hot pickled okra, sliced into thin rounds
- 6 green onions, sliced
- 1/2 c. minced parsley
- 1 cup cherry tomato halves
- 1 c. sliced black olives
- 1/2 c. stuffed green olives, sliced
- 1 tsp. sugar
- 1/4 c. herb-flavored white-wine vinegar (may substitute balsamic vinegar)
- 1 tsp. Creole mustard or other stone-ground mustard
- 1 Tbsp. dried leaf basil or 3 Tbsp. minced fresh basil
- 3 cloves garlic, minced
- 2 Tbsp. mayonnaise
- 1/2 tsp. freshly ground pepper
- 1 tsp. Tabasco sauce
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1/2 c. olive oil
Details
Preparation time 45mins
Cooking time 45mins
Preparation
Step 1
Toss all salad ingredients together in a serving bowl; set aside. Pour dressing over salad; toss gently to coat all ingredients. Cover and refrigerate overnight or up to 3 days before serving.
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