| 1 | can (15.25 ounces) Green Giant® whole kernel corn, drained |
| 1 | can (4.5 ounces) Old El Paso® chopped green chiles, undrained |
| 1 | jalapeño chili, seeded and finely chopped |
| 1/4 | cup chopped green bell pepper |
| 1/4 | cup sliced green onion |
| 2 | tablespoons white wine vinegar |
| 1 | tablespoon vegetable oil |
| 1/4 | teaspoon salt |
| 1. | Mix all ingredients. |
| 2. | Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks. |
|
| Corn salsa makes a great topper for chili and taco salad, is a tasty side to fish and poultry and adds real zip to hot dogs and burgers. |
|
| Perk up the color by using red and purple bell peppers. |
|
| Garnish this zesty salsa with chopped fresh cilantro. |
Nutrition Information:
60 ( 20 ); 2 g ( 0g); 0mg; 380 mg; 11 g ( 2 g); 2 g 4 %; 16 %; 0%; 4 % 1/2 ; 1