Salad — Cajun Corn Salad by dvdlee

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Salad -- Cajun Corn Salad
Submitted by dvdlee on August 27, 2004 at 9:49 am

DESCRIPTION
Salad -- Cajun Corn Salad

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This recipe is from Cajun-Creole Cooking by Terry Thompson (HP Books, 1986). This cookbook is a great one! It's out-of-print I believe, but if you ever find a copy --- grab it!

A wonderful salad that can easily be made the day before. (In fact, it tastes better mixed up the day before!) However, do not add the cherry tomatoes until just before serving.

3 cups cooked whole-kernel corn* (fresh, frozen or canned)
1 large green bell pepper, chopped
1 cup hot pickled okra, sliced into rounds
6 green onions, chopped
1/2 cup minced flat-leaf parsley
1 cup cherry tomatoes halfs
Dressing

*If using fresh, cook corn, cool then cut off kernels. If using frozen, steam or microwave until cooked, then cool and use. This is still pretty good with canned corn, but use Delmonte "Fresh Cut" brand.

1 teaspoon sugar
1/4 cup Tarragon white-wine vinegar
1 - 2 teaspoons Creole mustard OR stone-ground mustard
1 Tablespoon dried basil
2 Tablespoons mayo
1/2 teaspoon fresh ground pepper
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 cup extra-virgin Olive Oil

Toss all ingredients together in a salad bowl (except tomatoes if making in advance).

To Prepare Dressing
in 2-quart bowl, whisk all dressing ingredients together except olive oil. Then continue to whisk and add oil in a slow steady stream to form an emulsion.

Pour dressing over salad; toss gently so everything is coated. Cover and refridgerate overnight (or up to 2 days) before serving. Retoss just before serving. Garnish with additional parsley. Serve just slightly chilled or at room temp.

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