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Corn Salsa Recipe

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I grow my own tomatoes, peppers, garlic and herbs to use in all of my cooking. Fresh ingredients make this salsa special. My recipe ideas come from combining foods I've enjoyed.—Dave Fisher, Ten Mile, Tennessee
TOTAL TIME: Prep: 10 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 16 servings

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 juice from pickled jalapenos
  • 2 tablespoons vinegar
  • 2 tablespoons cider or red wine vinegar
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (1/4 cup) equals 29 calories, 1 g fat (trace saturated fat), 0 cholesterol, 154 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. Combine all ingredients in a large bowl. Cover and chill for several hours. Yield: 4 cups.
Originally published as Corn Salsa in Taste of Home August/September 1997, p47

Nutritional Facts

1 serving (1/4 cup) equals 29 calories, 1 g fat (trace saturated fat), 0 cholesterol, 154 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Enjoy this recipe with a sweet red wine.

Reviews for Corn Salsa(1)

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MY REVIEW
Reviewed Dec. 29, 2011

people who don't like vegetables will eat this and request it again.

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