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Cajun Corn Salad

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Slightly spicy corn salad.

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Rate this recipe 4.3/5 (4 Votes)

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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