Corn Salsa

Course : Dips
Serves: 4
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Ingredients:

16 ounces corn -- canned, drained
4 ounces green chilies -- canned, drain
1 medium jalapeno chile, diced
1/4 cup green bell pepper -- chopped
1/4 cup green onions w/tops -- sliced
2 tablespoons white wine vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
 

Preparation / Directions:

Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups salsa.


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