Salad Season is here!

This is one of the most flavorful salads, great with plain or barbecued chicken or pork. If you use frozen corn, no need to cook first, leftovers can be kept a few days in the refridgerator.

Curried Corn Salad

4 cups frozen corn, any variety, thawed
6 black olives, sliced
12 pimento stuffed olives, sliced
1/4 cup mayonnaise
2 tablespoons miracle whip salad dressing
Juice from 1 lime

1 medium red onion, diced
1/2 sweet red pepper, diced
1/2 orange pepper, diced
1 jalapeño pepper, diced fine
1 teaspoon madras curry powder
1 teaspoon dried oregano
1/2 teaspoon turmeric
2 tablespoons oil
Salt and pepper, to taste
Chopped Cilantro, as garnish( optional)

In a large bowl, mix the corn, green and black olives, mayonnaise, miracle whip and lime juice, set aside. In a medium sauté pan, heat the oil, add the chopped onion, all of the chopped peppers, sauté until just crisp- tender, add the curry powder, turmeric and oregano, season with salt and pepper, but just a little. Cook and stir until the spices bloom, that is until you can smell them, making sure all the veggies in the pan are coated with the spices. Remove from heat, let stand for 10 minutes, then mix thoroughly with corn/ olive mixture, taste for salt and pepper, cover and refridgerate for at least an hour or overnight to let the flavours blend together. To serve, garnish with cilantro, enjoy!