Spicy Corn Salad


Salad:
2 tbsp. olive oil
1 lb. fresh or frozen corn (thawed)
1 red pepper, seeded and diced
2 jalapenos, seeded and diced
4 scallions, sliced
3 tbsp. fresh parsley, chopped
8 oz. cherry tomatoes, halved
Freshly ground black pepper to taste

Dressing:
½ tsp. sugar
2 tbsp. white wine vinegar
½ tsp. Dijon mustard
1 tbsp. chopped fresh basil
1 tbsp. mayonnaise
¼ tsp. chili sauce

Heat the oil in a large skillet.  Add the corn, pepper, jalapenos, and spring onions; cook over medium heat until softened, about 5 minutes.  In the meantime, mix the dressing ingredients together in a small bowl; whisk to blend.

Transfer the vegetables to a salad bowl; stir in the parsley and tomatoes, and pour the dressing over the vegetables.  Season to taste with pepper; serve immediately while still warm.

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