Dips recipes

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

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