![](https://cdn.statically.io/img/www.allrecipes.com/thmb/04Z2PUr6wAyO54PE-SprNCBOhMs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1166630-dc96ede4e0684a80afbda4d553fede79.jpg)
Ingredients
Dressing:
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½ cup mayonnaise
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3 small green onions, thinly sliced
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2 tablespoons white wine vinegar
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2 tablespoons minced pickled jalapeno peppers
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2 tablespoons minced fresh parsley
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1 tablespoon light olive oil
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salt and ground black pepper to taste
Vegetables:
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2 (11 ounce) cans shoepeg corn, rinsed and drained
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1 cup halved grape tomatoes
Directions
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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.
Recipe Tip
Instead of green onions, you can use red onion, diced small and rinsed well under cold water, then patted dry.
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.