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Shoepeg Corn Salad

4

135 min

Shoepeg Corn Salad

Shoepeg Corn Salad Photo 1

Time

135 min

Serving

8 persons

Calories

201

Rating

4.00★ (56)

Cuisine

Author: Victoria Buriak
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

Shoepeg Corn Salad Photo 21
Shoepeg Corn Salad Photo 32
  1. Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
    Shoepeg Corn Salad Photo 2
  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.
    Shoepeg Corn Salad Photo 3

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