Title: Corn Salsa
Categories: Sauces, Vegetables, Mexican
Yield: 4 Servings

16 oz Corn; Canned, Drained (1 cn)
4 oz Green Chilies; Canned, Drain
1 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.
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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/mo-misc.zip