Name: Shoepeg Corn Salad recipe
Ingredients: 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;2 (11 ounce) cans shoepeg corn, rinsed and drained;1 cup halved grape tomatoes

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Ingredients

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 2 (11 ounce) cans shoepeg corn, rinsed and drained 1 cup halved grape tomatoes

Nutrition Info

201.1 calories carbohydrate: 18 g cholesterol: 5.2 mg fat: 13.3 g fiber: 1.4 g protein: 2.4 g saturatedFat: 1.9 g servingSize: - sodium: 340 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

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 Yield

8 servings

Recipe Note

A simple but delicious no-cook side dish for summer that is equally good and easy to do any time of the year!

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