For tasty, protein-packed oatmeal cookies that taste like regular cookies, try this recipe!
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
- 2 (11 ounce) cans shoepeg corn, rinsed and drained
- 1 cup halved grape tomatoes
Instructions
- 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.
- Instead of green onions, you can use red onion, diced small and rinsed well under cold water, then patted dry.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 340 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was a nice change from our usual summer salads. I made it as instructed except that I discovered I was out of jalapeños. I added a tiny pinch of cayenne instead, to give the salad a bit of a kick. I rated it 4 stars instead of 5 because the dressing was a little too runny and it needed additional seasoning. But the salad was good enough to make again in the future when I do have all of the ingredients. We’ve had 90 days of 100F+ temperatures so far this summer so I’m appreciative of not needing to cook a single thing to make this recipe.
this is delish. subbed chives for cilantro since i ran out. i did use larger toms since i had such an abundance. also subbed red wine vinegar since i had no white wine.
One of our favorites that I make often!
Instead of jalapeno peppers, parsley, olive oil and white wine vinegar, I added diced pimento and cucumber and a packet of Hidden Valley Ranch dressing or you can use cucumber instead of ranch. It is so good and great for picnics and work luncheons.
Such a refreshing dish. I had leftovers and added chopped romaine lettuce with avocado chunks the next day. Was so good! I will be making this again!
Great salad. Made as written except I used diced green chilies instead of jalapeños because that’s what I had on hand.
I thoroughly enjoyed this salad. I’m so tired of the same ole potato or macaroni salads. I used frozen corn because that’s what I had and the same with the vinegar. I used red wine instead of white. I added a tbsp of sugar just to sweeten it up a bit but that was my personal preference. What a great salad! Perfect side for any barbecue meats or actually as a side to any main course. Thanks so much for sharing.
I love this, I’m a vegetarian and always looking for new dishes and was intrigued by the name. Wonderful recipe, I just made a macaroni salad for the 4th of July and used the dressing with green pepper, scallions, black olives and cubed cheddar cheese. Scrumptious! Thanks so much for a new favorite!
I made this as written, and it was quite tasty. Next time, I will make less dressing and let it sit in the refrigerator for more than two hours. If you use regular jalapeños instead of pickled, check for taste before dicing. Jalapeños can vary widely in the heat they have. This is a nice break from the usual. Definitely give it a try.
Very tasty side dish!
It was delicious, we served it room temperature. The only thing I might point out is that I used frozen corn I steamed it in the microwave and cooled it before I proceeded with the recipe
Made it exactly like the recipe except for using fresh corn! It is delicious – can’t wait to make it again.
Followed the directions, and it was delicious!!! Will add this to my recipe book. Be sure to chill it, several hours is preferable.
This was excellent, just as prescribed….except sweet corn versus shoepeg As it was not available. Served with fresh potatoe salad and baby back ribs.
This was a refreshing side dish. Made as written with low fat mayo . I used fresh jalapeño, very fine diced. Next time I make this I think I’ll use some seasoned salt in it. Thanks for sharing your recipe with AR.
This is such a refreshing summer side dish. The recipe is super easy to follow and the whole family will love it. The only thing I would do differently is slice the tomatoes into quarters instead of halves.
wonderful. It was a hit at my informal dinner party. I will definitely save this recipe and serve it again.
A perfect blend of comforting mayo and spices! I wouldn’t call this a salad, and would recommend eating this with tortilla chips as a salsa!
I used 6 ears of fresh corn that I had boiled quickly to cook the corn. This was a delicious side dish for our lunch.
We loved it I will definitely make it again
Too easy to be so good