Riverview Recipe: Corn Salad


1 (12 oz.) can shoepeg corn

4 green onions, sliced

¼ to 1/3 cup green pepper, diced

¼ tsp. salt

Pepper to taste

1 ½ tsp. mayonnaise, or enough to bind

1 tomato, diced



  1. Drain corn. Add all ingredients except tomato. Let stand in refrigerator for at least an hour.
  2. When ready to serve add tomato and toss gently.