Nutrition Facts

  • One serving:
  • (1/4 cup)
  • Calories:
  • 29
  • Fat:
  • 1 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 154 mg
  • Carbohydrate:
  • 5 g
  • Fiber:
  • 1 g
  • Protein:
  • 1 g


Zucchini Tomato Salsa

Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this... View this recipe »



Corn Salsa

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SERVINGS: 16

CATEGORY: Appetizer

METHOD: Chill

TIME: Prep: 10 min. + chilling

Ingredients:

  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped red onion
  • 1 medium tomato, chopped
  • 1/4 cup sliced ripe olives
  • 2 tablespoons chopped pickled jalapeno peppers
  • 1 teaspoon pickled jalapeno pepper juice
  • 2 tablespoons vinegar
  • 2 tablespoons cider or red wine vinegar
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper

Directions:

Combine all ingredients in a large bowl. Cover and chill for several hours. Yield: 4 cups.

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