Title: Corn Salsa
Categories: Condiment Vegetable Sauce Mexican
Yield: 4 Servings
| 16 | oz | Corn, Canned, Drained |
| 4 | oz | Green Chilies, Canned, Drain |
| 1 | | 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.
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Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.
Makes about 2 1/3 cups salsa.