CORN SALSA

Corn Salsa image

Serve this peppy salsa next to regular tomato salsa and chips, and watch this one disappear first!

Provided by By Betty Crocker Kitchens

Time 1h15m

Yield 2

Number Of Ingredients 8

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:

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

Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 380 mg

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