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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 2
  • Save
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Serve this peppy salsa next to regular tomato salsa and chips, and watch this one disappear first! MORE + LESS -

Ingredients

1
can (15.25 ounces) 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

Steps

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  • 1
    Mix all ingredients.
  • 2
    Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks.

Expert Tips

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

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
60
Calories from Fat
20
% Daily Value
Total Fat
2 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
380 mg
Potassium
140 mg
Total Carbohydrate
11 g
Dietary Fiber
2 g
Protein
2 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
16%
16%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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