This recipe is very fluid with no definite measurements. The ones you see are based on how much I might eat in approximately 4 servings. I marinated my red onions in vinegar and a little brown sugar. I used minimal jalapeño because I can't eat a lot of hot stuff but I thought the recipe would benefit from them so I didn't want to completely eliminate them. I used canned corn because its not in season at the moment and an English cucumber because I like those the best. I added ranch seasoning for some extra flavor because I like it. I ate this right away and it was delicious! Once it marinates for a few hours, this salad will be off the chain!
