Corn Salsa

23.06.2008 | Author: Cook | Posted in Mexican
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Corn Salsa


Servings: 4
Ingredients: 

  • 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.





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