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From Cajun Creole Cooking by Terry Thompson
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 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 another hot sauce
salt
1/2 cup olive oil
Procedure:
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.
Serving Size:
8 servings
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