shoepeg corn salad

shoepeg corn salad

Ingredients

  • Dressing:
  • 1/2 cup mayonnaise
  • 3 small green onions, thinly sliced
  • 2 tablespoons white wine 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


Directions

  1. Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
  2. 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.

08/24/2019
shoepeg corn salad, recipe PT15M PT1H 5 455 calories

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