Corn-and-tomato salad recipe

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  • Yield: 12 Servings

Ingredients

  • 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
  1. Stir together first 7 ingredients in a large bowl.
  2. Add tomatoes and remaining ingredients, stirring well. Serve with a slotted spoon.
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