Lunch: Corn Salsa Recipe
Ingredients
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion
1 medium tomato, chopped
1/4 cup sliced ripe olives
2 tablespoons chopped pickled jalapeno peppers
1 teaspoon juice from pickled jalapenos
2 tablespoons vinegar
2 tablespoons cider or red wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon pepper
Instructions
Combine all ingredients in a large bowl. Cover and chill for several hours.
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Nutrition Facts
Serving Size: 16
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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