Spicy Curried Corn Salad

We enjoyed this tangy, very pretty salad at the home of our friends Paulie and Max Donath. Paulie is a marvelous, extremely talented, and meticulous cook. Each item is carefully executed. Although I don't have Paulie's patience to cut the peppers, olives, and onions into precisely uniform pieces, my version still tastes good and looks nearly as pretty.


Yield: 8 servings
Heat oil, and sauté onion for 2 minutes. Add peppers, cook an additional 2 minutes. Add spices; combine everything. Stir, adjust seasonings, and refrigerate.
Back to Ruth's Kitchen