Shoepeg Corn Salad

4.6
(57)

A simple but delicious no-cook side dish for summer that is equally good and easy to do any time of the year!

8
8
8
8
Prep Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 15 mins
Servings:
8
Yield:
8 servings
Cook Mode (Keep screen awake)

Ingredients

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

  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 Tip

Instead of green onions, you can use red onion, diced small and rinsed well under cold water, then patted dry.

82 home cooks made it!

Nutrition Facts (per serving)

201 Calories
13g Fat
18g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 201
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 340mg 15%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 2g 5%
Vitamin C 10mg 11%
Calcium 5mg 0%
Iron 0mg 2%
Potassium 66mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.