Cajun Corn Salad

By PamBoling

Slightly spicy corn salad.

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

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.