3 (11-ounce) cans shoe peg corn, drained
1 cup grape tomatoes, halved
3 green onions, thinly sliced
1 tbsp fresh jalapeno pepper, finely diced (more if you like)
1/2 cup mayonnaise
2 tbsp red wine vinegar
1 tbsp sugar
1 tbsp olive oil
2 tbsp fresh parsley, finely chopped
salt and pepper to taste
In mixing bowl, stir together corn, tomatoes, green onion and jalapeno. In smaller bowl whisk together remaining ingredients. Pour dressing over corn mixture, combine well. Refrigerate at least 2 hours.