Corn Maquechoux Salad With Crawfish - cooking recipe

Ingredients

The salad
1 (29 ounce) can whole kernel corn, drained
8 ounces cooked crawfish tail meat
1 stalk celery, chopped
3 plum tomatoes, seeded and chopped
1/2 green bell pepper, chopped
2 green onions, sliced
The dressing
1/2 cup olive oil
6 tablespoons sugar
4 tablespoons cider vinegar
1 1/2 teaspoons salt
3/4 teaspoon coarse-grind black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder

Preparation

In a large bowl, combine corn, crawfish tail meat, celery, tomatoes, bell pepper and onions.
In a smaller bowl, whisk together the olive oil, sugar, cider vinegar, salt, peppers and garlic powder.
Let sit at least 30 minutes so sugar dissolves completely.
Gently mix dressing into salad and combine thoroughly.