A simple but delicious no-cook side dish for summer that is equally good and easy to do any time of the year!
Ingredients
- mayonnaise: 0.5 cup
- green onions: 3 piece (sliced)
- white wine vinegar: 2 Tbsp
- pickled jalapeno peppers: 2 Tbsp (minced)
- fresh parsley: 2 Tbsp (minced)
- light olive oil: 1 Tbsp
- salt and ground black pepper: (to taste)
- shoepeg corn: 2 cans (11 ounce cans, drained)
- grape tomatoes: 1 cup (halved)
Metric Conversion
Stages of cooking
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Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
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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.
