Corn Salsa Recipe
Yield: 4 servings
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 T White Wine Vinegar
1 T Vegetable Oil
1/4 t 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.
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Recipes With Similar Ingredients:
Hey this sounds like a great Harvest salsa (because of the corn)
Sounds great!
thejoereviews last blog post..From Joe’s Kitchen #1