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Ingredients
Original recipe yields 8 servings
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
Step 1
Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
Step 2
Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate for at least 2 hours.ritavellery10@gmail.com / 123456rita
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