Cajun Corn Salad With a Cajun Dressing

From Cajun Creole Cooking by Terry Thompson posted to De Gustibus with Cajun Deviled Eggs

• Ready In: 8 hrs
• Serves: 6-8

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 1  teaspoon  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 1⁄2 teaspoon  another  hot sauce
•  salt
• 1⁄2 cup olive oil

Directions

1. Toss all the salad ingredients together in serving bowl; set aside.
2. Prepare dressing.
3. In a 2 qt bowl whisk all the ingredients except the olive oil until combined.
4. Add the oil in a slow steady stream whisking slightly until thickened.
5. Pour the dressing over salad and use a fork to coat.
6. Refrigerate and let set overnight or up to 3 days.