Cajun Corn Salad



2 (17-1/2-ounce cans whole-kernal corn, well drained (or 3 cups fresh cooked)
1 large green bell pepper, chopped
1 cup hot pickled okra; sliced into thin rounds(may substitute english cucumber)
6 green onions, sliced
1/2 cup minced flat leaf parsley
1 cup cherry-tomato halves
Dressing, see below

Dressing:
1 teaspoon sugar
1/4 cup herb-flavored white-wine vinegar
1 teaspoon creole mustard or other stone ground mustard
1 tablespoon dried leaf basil(or 3 tablespoons fresh)
2 tablespoons mayonnaise
1/2 teaspoon fresh gound black pepper
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 cup olive oil

1. Toss all salad ingredients together in a serving bowl; set aside.
2. Prepare dressing and pour over salad; toss gently to coat all ingredients. Cover and refrigerate overnight or up to 3 days before serving.

Dressing: In a 2-quart bowl, whisk all dressing ingredients except olive oil until combined. add olive oil in a slow, steady stream, whisking until slightly thickened.

Yield: 8 servings