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CORN SALSA 16 oz Corn; Canned, Drained (1 can) 4 oz Green Chilies; Canned, Drain 1 ea Jalapeno Chile; * 1/4 c Green Bell Pepper; Chopped 1/4 c Green Onions with tops; Sliced 2 T White Wine Vinegar 1 T Vegetable Oil 1/4 t Salt Jalapenos should be seeded and finely chopped. Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups Salsa. Source: Dianna Staggs from Andrea |