Cajun Corn Salad With A Cajun Dressing - cooking recipe

Ingredients
    17 1/2 ounces whole kernel corn, well drained (use the microwave) or 3 cups fresh corn, off the cob (use the microwave)
    1 green bell pepper, diced
    1 red bell pepper, diced
    1 cup hot pickled okra or 6 green onions
    1/2 cup parsley, minced, preferable flat leaf
    1 cup cherry tomatoes, halved
    Dressing
    1 teaspoon sugar
    1/4 cup herb flavored white wine vinegar
    1 teaspoon creole mustard or 1 teaspoon other stone ground mustard
    1 tablespoon dried basil leaves or 3 tablespoons minced fresh basil
    2 tablespoons mayonnaise
    1/2 teaspoon fresh ground pepper
    1/2 teaspoon Tabasco sauce or 1/2 teaspoon another hot sauce
    salt
    1/2 cup olive oil
Preparation
    Toss all the salad ingredients together in serving bowl; set aside.
    Prepare dressing.
    In a 2 qt bowl whisk all the ingredients except the olive oil until combined.
    Add the oil in a slow steady stream whisking slightly until thickened.
    Pour the dressing over salad and use a fork to coat.
    Refrigerate and let set overnight or up to 3 days.

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