Recipe courtesy of Trisha Yearwood

Corn Salsa

Name: Corn Salsa
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 12 servings
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

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Level: Easy

Total: 1 hr 15 min
Active: 15 min

Yield: 12 servings

Nutrition Info

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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

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Watch how to make this recipe.

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.

Adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010