- 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
- 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.