Corn Salsa
Chiles and vinegar turn a can of corn into a quick relish. This is a piquant Southwestern variation of an old American classic.
Ingredients
- 1 can (16 oz) kernel corn, drained
- 1 can (4 oz) chopped green chiles
- 1 jalapeno chile, seeded and finely chopped
- 1/4 C chopped green bell pepper
- 1/4 C sliced green onions (with tops)
- 2 T white wine vinegar
- 1 T oil
- 1/4 t salt
Instructions
- Mix together all ingredients.
- Cover and refrigerate until chilled, about 1 hour.