Corn Salsa

16 oz. corn, canned, drained
4 oz. green chilies, canned, drain
1 jalapeno chile, seeded, finely chopped
1/4 cup green bell pepper, chopped
1/4 cup green onions w/tops, sliced
2 Tbsp. white wine vinegar
1 Tbsp. vegetable oil
1/4 tsp. salt

Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.


From: "A. A. Pasternak" <aap@intouch.bc.ca>
Newsgroups: rec.food.recipes
Date: 6 Sep 2000 21:41:54 -0600