CURRIED CORN SALAD (pareve)
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Ingredients 30 ounces canned corn 2 tablespoon olive oil 1 1/2 cups diced red onion 1 1/2 cups each green, red, and yellow pepper, diced 1 1/2 to 2 teaspoons curry 1/2 teaspoon dry oregano salt and pepper 1/2 teaspoon turmeric (optional) 3/4 cup pimento stuffed green olives, sliced 1 to 2 tablespoon mayonnaise, or to taste

Instructions

In a skillet heat oil and sauté the onion for 2 minutes. Add the peppers and cook an additional 2 minutes and remove the mixture from the heat. Add the curry, oregano and turmeric and mix to combine. Cool slightly and add the salt, pepper, corn and mix to combine. At this point adjust the seasonings to your taste. Cover and refrigerate. Just before serving stir in the green olives and mayonnaise and serve.

Serving Size

Serves 6 to 8.

Notes

A totally amazing salad that only gets better the longer it sits and is
equally compatible with poultry, fish or meat.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .