1 tbsp. safflower or olive 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
4 c. cooked corn
1/4 tsp. tumeric
1/2 c. pimento green olives, sliced
1/2 c. mayonnaise
3/4 tsp. salt

Heat oil in large skillet. Add onions and saute until soft. Add red and green pepper and saute until they begin to wilt. Add curry powder, oregano and tumeric. Saute briefly. Add to corn in large bowl. Stir in olives. Add mayonnaise and salt. Mix. Best if served hot.