My horseback riding club has a monthly meeting and themed potluck. This month’s potluck theme was salad. The meetings are on Friday evenings, so anything I bring to the potluck needs to be something that I can either make the night before or is quick and easy to make after work. Also, because it’s Lent, I either needed to make a fish or vegetarian dish. I didn’t have much leftovers to take home!

The great thing about this salad is that you can use what you have on hand, and change up the proportions somewhat if you need to. For example, if you only have 1½ cups of corn, totally fine. I haven’t done a big grocery stock up in a while because I give up half of my grocery budget for Lent (and donate it to a food pantry or other similar hunger-related cause), so I just used what I had on hand. You could also add black beans, but I didn’t have any canned ones in my pantry, and I didn’t have time to deal with the dried ones. You could also use sour cream or plain yogurt instead of the mayo, but if you do, I’d recommend cutting way back on the vinegar.