Corn Salad with Black Olives and Lime Dressing

How about a colorful and crunchy salad? Doesn’t that sound great after all the rich holiday foods? It sure does to me. Sometimes, nothing hits the spot for me quite like the crunchy goodness of a a salad with some of my favorite veggies. Here, let me show you how to stir up my Corn Salad with Black Olives and Lime Dressing. It’s just what the new year orders!

Salad:

Slice the kernels from 6-8 ears of fresh corn

1 (twelve ounce) bag of coleslaw

Red yellow and green peppers, prepared with medium dice

1 bunch green onions

1 small can black olives

Dressing:

4-6 tablespoons chopped cilantro

1 cup of olive oil

Juice of 2-3 limes

1 teaspoon Tony Chachere’s

Salt and pepper to taste

We’ll begin by preparing our peppers. I’ve got three here, one red, one yellow, and one orange. We’ll clean them and prep them into a medium dice. Then we’ll sauté them in a tablespoon of olive oil. Note: You don’t have to sauté’ your peppers; that’s out preference, but once they soften, we’ll add in our corn. I’ve removed the kernels from 6-8 ears of fresh corn I had in the freezer. If you don’t have that option, you can use 2-3 cans of whole kernel corn, but do drain the juice. We’ll stir this over a medium heat until the corn is warm. Afterwards, we’ll remove it and add a bunch of chopped green onions, a small can of black olives, and 4-6 tablespoons of chopped cilantro. Then we’ll set this aside and make our dressing.

We’ll prepare the dressing by combining a cup of olive oil with the juice of 2-3 limes. We’ll season it with a teaspoon of Tony Chachere’s and toss our veggies with it along with a bag of coleslaw. You can serve it immediately if you’re short on time, but it benefits from a good chill in the fridge to allow the flavors to mix and mingle. And there you go! Try my Corn Salad with Black Olives and Lime Dressing. It may be just what your taste buds are ordering too, from the Rocking it Grand kitchen to yours!