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Corn Salsa

  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 15 min
  • Yield: 12 servings
  • Nutrition Info
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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 


  1. 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.

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