Corn Salsa
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 107 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 264 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 2 grams
- Sugar
- 2 grams
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 107 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 264 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 2 grams
- Sugar
- 2 grams
Ingredients
One 15-ounce can yellow corn, drained
One 15-ounce can white corn, drained
One 4-ounce can chopped green chiles, drained
One 2 1/2-ounce can sliced black olives, drained
4 green onions, minced
2 medium tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
1/4 teaspoon salt
1 tablespoon finely chopped fresh cilantro
Tortilla chips, for dipping
Directions
- Mix the corn, chiles, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips.
