Recipe - Corn Salsa
Categories: Sauces, Vegetables, Mexican, Corn Salsa
16 ounce Corn; Canned, Drained (1 cn)
4 ounce Green Chilies; Canned, Drain
1 Jalapeno Chile; *
One fourth cup Green Bell Pepper; Chopped
One fourth cup Green Onions w/tops; Sliced
2 tablespoon White Wine Vinegar
1 tablespoon Vegetable Oil
One fourth teaspoon 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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip
Corn Salsa recipe makes 4 Servings
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