Sweet Corn Salad
|Canned sweet corn||1 Pound, drained|
|Green pepper||1 Small, white pith removed, seeded and finely chopped|
|Canned pimientos||3 , drained and finely chopped|
|Spring onions||4 , trimmed and finely chopped|
|Olive oil||2 Fluid Ounce|
|White wine vinegar||1 Tablespoon|
|Soft brown sugar||2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Tabasco sauce||1⁄8 Teaspoon|
|Dry mustard||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
Place the sweetcorn, green pepper, pimientos and spring onions [scallions] in a decorative salad bowl and toss well with two forks until they are thoroughly combined.
In a small mixing bowl, mix together the olive oil, wine vinegar, bay leaf, sugar, salt, pepper, Tabasco sauce, mustard and garlic until they are well blended.
Pour the dressing over the sweetcorn mixture and stir well to mix.
Set aside at room temperature for at least 2 hours.
Remove and discard the bay leaf before serving.