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Corn Salsa

Recipe : Corn Salsa

Procedure :
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 tb White Wine Vinegar
1 tb Vegetable Oil
1/4 ts 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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