Corn Salsa
- Level: Easy
- Yield: Servings: about 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 142
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 345
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
Ingredients
1 15-ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2.5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
- Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
- Just before serving, add the cilantro to the salsa.