By Kansas Living

Summer Corn Salad

Summer Scallion Salad

Ingredients

  • 4 cans shoepeg corn, drained
  • 1 cucumber, striped with peeler (leaving some of the skin intact), seeded and chopped
  • 3 roma tomatoes, seeded and chopped
  • 6 scallions, white and green parts both, chopped

Dressing

  • 2/3 cup mayonnaise
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. sugar
  • salt and pepper, to taste

Instructions

Combine dressing ingredients and pour over salad ingredients in a large bowl; toss gently to combine. Let chill for 8-10 hours before serving to let flavors combine well.

Provided in partnership with From the Land of Kansas.

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