Shoepeg Corn Salad

By KarenLee

Ingredients

• 3 cans (11 ounces each) 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 bowl, combine all ingredients. Cover and refrigerate for at least 1 hour.