By Kansas Living
Summer Corn 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.
