Corn Salsa
Yield
2 1/3 cupsPrep
5 minCook
0 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
corn
canned, drained |
|
| 4 | ounces |
green chili peppers
canned, drain |
|
| 1 | each |
jalapeño pepper
seeded, finely chopped |
*
|
| ¼ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
scallions, spring or green onions
with tops, chopped |
|
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
corn
canned, drained |
|
| 115.6 | ml/g |
green chili peppers
canned, drain |
|
| 1 | each |
jalapeño pepper
seeded, finely chopped |
*
|
| 59 | ml |
green bell peppers
chopped |
|
| 59 | ml |
scallions, spring or green onions
with tops, chopped |
|
| 3E+1 | ml |
white wine vinegar
|
|
| 15 | ml |
vegetable oil
|
|
| 1.3 | ml |
salt
|
|
Directions
Mix all ingredients.
Cover and refrigerate until chilled, about 1 hour.
