Guest guest Posted December 17, 2003 Report Posted December 17, 2003 Corn Salsa: - 1/4 cup chopped green bell peper - 1/4 cup sliced green onions - 2 Tbs white wine vinegar - 1 Tbs vegetable oil - 1/4 tsp salt - 1 jalapeno chile, seeded and finely chopped - 1 can ( 16 oz ) whole kernel corn, drained - 1 can ( 4 oz ) chopped green chilies, undrained Mix all ingredients. Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks. ===== FREE Bible Study For Busy People! Interested? Send Your Mailing/Home Address To: preciousladyg2 All Addresses Kept Confidential! NO ONE Will Visit Or Call!! Quote
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