Shoepeg Corn Salad Recipe

By rrxing

Ingredients

• 5 cans (7 ounces each) white or shoepeg corn, drained
• 3 plum tomatoes, seeded and chopped
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped sweet red pepper
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preparation

Step 1

In a large bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour.
Yield: 6-8 servings.