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Ingredients
  • subheading: Dressing:
  • ½ cup mayonnaise
  • 3 small green onions, thinly sliced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons minced pickled jalapeno peppers
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon light olive oil
  • salt and ground black pepper to taste
  • subheading: Vegetables:
  • 2 (11 ounce) cans shoepeg corn, rinsed and drained
  • 1 cup halved grape tomatoes
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