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Corn Salad

  • 1/4 cup honey
  • 1 cup ketchup
  • 3 tablespoon pickled hot peppers, minced
  • 1 cup green onions, thinly sliced (be sure to take some of the green)
  • 2 (11 oz.) cans Mexicorn, drained 
  • 1/2 cup black olives, chopped
  • 1 teaspoon minced garlic
  • 1/4 teaspoon cayenne, or to taste
  • 1/4 teaspoon cracked black pepper
 

Method

Whisk together the ketchup and honey;  fold in the rest of the ingredients. 

Refrigerate for at least an hour to allow flavors to blend.

Contributor: Junior Trimmer

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