shoepeg corn salad

Ingredients

• Servings: 8
• dressing:
• 1/2 cup mayonnaise
• 3 small green onions, thinly sliced
• 2 tablespoons white vinegar
• 2 tablespoons minced pickled jalapeno peppers
• 2 tablespoons minced fresh parsley
• 1 tablespoon light olive oil
• salt and ground black pepper to taste
• vegetables:
• 2 (11 ounce) cans shoepeg corn, rinsed and drained
• 1 cup halved grape tomatoes

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
• gently stir corn and tomatoes into the dressing to coat. transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.