Prep Time::15 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 15 mins
Servings::8
Yield::8 servings
Ingredients
Dressing:
½ 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
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.
Recipe Tip
Instead of green onions, you can use red onion, diced small and rinsed well under cold water, then patted dry.