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Recipe courtesy of Trisha Yearwood

From: Food Network Magazine

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Total:: 1 hr 15 min
Prep:: 15 min
Inactive:: 1 hr

Yield:: Servings: about 5 cups

Level:: Easy

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.

Courtesy of Food Network Magazine

My Private Notes

Name: Corn Salsa
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: Servings: about 5 cups
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