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Corn Salsa
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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