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.
Ingredients
- 30 ounces canned corn
- 2 T. olive oil
- 1 1/2 cups diced red onion
- 1 1/2 cups each green, red, and yellow pepper (clean, diced )
- 1 1/2 - 2 tsp. curry
- 1/2 tsp. dry oregano
- salt and pepper
- 1/2 tsp. turmeric
- 3/4 cup pimento stuffed green olives, sliced
- 1 T. mayonnaise, or to taste
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.