Cajun Corn Salad With A Cajun Dressing

• 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

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.

kernel corn, green bell pepper, red bell pepper, okra, parsley, cherry tomatoes, dressing, sugar, herb flavored white wine vinegar, creole mustard, basil, mayonnaise, fresh ground pepper, tabasco sauce, salt, olive oil

Taken from www.food.com/recipe/cajun-corn-salad-with-a-cajun-dressing-178562 (may not work)