Olive & Corn Salsa

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Olive & Corn Salsa

 

 

310 g (11 oz) can corn kernels, drained

1/2 small red capsicum (bell pepper), finely chopped

1/3 cup pimento-stuffed green olives, sliced

1/4 cup coarsely chopped flat-leaf parsley

2 green onions, thinly sliced

8 teaspoons lemon juice

4 teaspoons vegetable -OR- olive oil

1 clove garlic, crushed

 

 

1. Combine ingredients in a medium bowl.

 

2. Chill until ready to serve.

 

 

Makes 2 cups.