Shoepeg Corn Salad

Ingredients

• Dressing:
• 1/2 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

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.