- Yield: 12 Servings
- ½ cup chopped fresh flat-leaf parsley
- ½ cup sour cream
- ½ cup mayonnaise
- ⅓ cup apple cider vinegar
- 1½ tsp kosher salt
- 1½ tsp dried oregano
- 1 tsp pepper
- 1¾ cups grape tomatoes, halved
- 3 (12-oz.) packages frozen white shoepeg corn, thawed
- 1 green bell pepper, diced (1 cup)
- ½ red onion, diced (1 cup)
How to Make It
- Stir together first 7 ingredients in a large bowl.
- Add tomatoes and remaining ingredients, stirring well. Serve with a slotted spoon.