Shoepeg Corn Salad recipe

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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

  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.

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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