Corn Maquechoux Salad With Crawfish

• The salad
• 1 (29 ounce) can whole kernel corn, drained
• 8 ounces cooked crawfish tail meat
• 1 stalk celery, chopped
• 3 plum tomatoes, seeded and chopped
• 1/2 green bell pepper, chopped
• 2 green onions, sliced
• The dressing
• 1/2 cup olive oil
• 6 tablespoons sugar
• 4 tablespoons cider vinegar
• 1 1/2 teaspoons salt
• 3/4 teaspoon coarse-grind black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder

1. In a large bowl, combine corn, crawfish tail meat, celery, tomatoes, bell pepper and onions.
2. In a smaller bowl, whisk together the olive oil, sugar, cider vinegar, salt, peppers and garlic powder.
3. Let sit at least 30 minutes so sugar dissolves completely.
4. Gently mix dressing into salad and combine thoroughly.

salad, whole kernel corn, meat, celery, tomatoes, green bell pepper, green onions, dressing, olive oil, sugar, cider vinegar, salt, coarsegrind black pepper, cayenne pepper, garlic powder

Taken from www.food.com/recipe/corn-maquechoux-salad-with-crawfish-95224 (may not work)