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Corn Salsa

 

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Recipe (click to expand)

16 oz Corn; Canned, Drained (1 cn)

4 oz Green Chilies; Canned, Drain

1 ea Jalapeno Chile; *

1/4 c Green Bell Pepper; Chopped

1/4 c Green Onions w/tops; Sliced

2 tb White Wine Vinegar

1 tb Vegetable Oil

1/4 ts Salt

* Jalapeno chile should be seeded and finely chopped. ~- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups Salsa.

 

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