Cajun Corn Salad

Slightly spicy corn salad.

Cajun Corn Salad

Photo by Pam B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

  • ½

    c. minced parsley

  • 1

    cup cherry tomato halves

  • 1

    c. sliced black olives

  • ½

    c. stuffed green olives, sliced

  • Dressing:

  • 1

    tsp. sugar

  • ¼

    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

  • ½

    tsp. freshly ground pepper

  • 1

    tsp. Tabasco sauce

  • ½

    tsp. salt

  • ¼

    tsp. nutmeg

  • ½

    c. olive oil

Directions

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.


Nutrition

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