Recipe - Corn Sausage Stuffing

1 cn (15 One fourth oz.) whole kernel
corn; rinsed and drained
One half cn (4.5 oz.) chopped green
chilies; drained
One half cn (2.25 oz.) cut or sliced up ripe
olives; drained
1 small Tomato; chopped
2 Jalapeno peppers seeded;
finely chopped
1 One half tablespoon White vinegar
2 One half tablespoon Oliveor vegetable oil
One fourth teaspoon Salt

Combine all ingredients in a nonaluminum bowl. Cover and refrigerate,
stirring often, at least 2 hours. Serve over fish or with tortilla chips.
Makes 3 cups.

Recipe by: America's Best Recipes

Posted to MCRecipe Digest V1 #996 by L979 L979@aol.com on Jan 8, 1998