1 tbsp. safflower oil
1/2 c. red onion, finely diced
1/2 c. red pepper, finely diced
1/2 c. green pepper, finely diced
1/2 tsp. curry powder
1/2 tsp. dried oregano
1/4 tsp. turmeric
4 c. cooked corn (if you are using fresh corn, which is preferable in summer when it is abundant, steam corn first for 5 minutes, then cut from cob)
1/2 c. pimiento stuffed green olives, sliced
1/2 c. mayonnaise
3/4 tsp. sea salt, seasoned salt or salt free seasoning
2 tbsp. fresh cilantro, chopped (optional)

Heat oil in large skillet. Add onion and saute until soft. Add red pepper and green pepper, and saute briefly until they just begin to wilt. Add curry powder, oregano and turmeric and saute briefly. Add to corn in a large bowl. Stir in olives. Add mayonnaise and sea salt and mix well. Garnish with cilantro. Serves 3.