Curried Corn Salad Recipe
Ingredients
| Safflower oil | 1 Tablespoon | |
| Red onion | 1/2 Cup (16 tbs), finley diced | |
| Pepper red | 1/2 Cup (16 tbs), finley diced | |
| Green pepper | 1/2 Cup (16 tbs), finley diced | |
| Curry powder | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Corn | 4 Cup (16 tbs) | |
| 1/2 cup pimento-stuffed green olives, sliced | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| 3/4 teaspoon sea salt, seasoned salt, or salt-free seasoning | ||
| Cilantro | 2 Tablespoon, chopped | |
Directions
GETTING READY 1) Arrange all the ingredeints on the kitchen table. MAKING 1) In a large frying pan, heat oil. 2) Add to the pan, onion and saute them until soft. 3) Add the peppers to the pan and saute until they become wilted. 4) Then add, oregano along with turmeric and curry powder. Saute the mixture briefly. FINALIZING 5) In a large mixing bowl, place the corns. 6) Mix in the olives. 7) Combine the corns with mayonnaise and salt. Mix the ingredients well. 8) Add the sauted curry to the corns and stir well. SERVING 9) Granish the curried corn salad with cilantro and serve as a side dish.
Chef
