Wednesday, August 24, 2011

Corn Salad

  • 3 cans white shoepeg corn, drained (it’s a sweeter, usually lighter-colored corn, and is labeled shoepeg)
  • 1/2-1 bunch green onions, chopped
  • 1 pint cherry or grape tomatoes, sliced
  • 1/2 Cup mayonnaise
  • 1/4 bunch parsley, rinsed well and chopped

Mix all ingredients. Salt and pepper to taste. The salad ends up being kind of wet because of the juice from the tomatoes, so you don’t need to add a lot of mayonnaise.

Makes 4-6 servings

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