Colorful Corn Salad
|Whole grain mustard||2 Teaspoon|
|Cider vinegar||2 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Celery seeds||1⁄2 Teaspoon|
|Salt||1 Teaspoon (Or To Taste)|
|Black pepper||To Taste|
|Celery stalk||1 , trimmed and cut into 0.25 inch dice|
|Red bell pepper||1⁄2 Large, seeds and membranes removed, cut into 0.25 inch dice|
|Red onion||1 Medium, peeled and finely chopped|
|Pitted black olives||1⁄2 Cup (8 tbs), sliced|
|Corn kernels||3 Cup (48 tbs) (Fresh Or Defrosted Frozen)|
|Monterey jack cheese||4 Ounce, cut into small cubes|
|Chopped flat leaf parsley||2 Tablespoon|
Combine the mustard and vinegar in a large bowl.
Add the oil in a steady stream, whisking continuously until blended.
Stir in the mayonnaise, sugar, celery seeds,salt;and pepper.
Add the celery, pepper, onion, olives, corn, cheese, and parsley.
Toss well, add Tabasco sauce, if desired, and taste to adjust the seasonings.
Line the bowl with lettuce leaves for garnish, if desired.