Corn Salsa

Corn Salsa This was so good!  We had friends over for dinner last night and this was a new recipe that I decided to try.  It’s a Food Network recipe, courtesy of Trisha Yearwood, it was so easy and quick to put together, it would be great for a summer barbeque.

1 (15 oz) can yellow corn, drained

1 (15 oz) can white corn, drained

1 (4 oz) can chopped green chiles, drained

1 (2 1/2 oz) can sliced black olives, drained (I left these out)

4 green onion, minced (I just added the whole bunch)

2 medium tomatoes, finely chopped (I added one more)

2 jalapeno peppers, finely chopped

3 tablespoons white vinegar (I used white wine vinegar)

1/3 cup olive oil (I think next time I will cut this down to 1/4 cup)

1/4 teaspoon salt (I upped this to 1/2 teaspoon)

1 tablespoon finely chopped fresh cilantro (hate it!  left it out!)

tortilla chips

Mix all ingredients except cilantro and chips together in a medium bowl and refrigerate for at least 1 hour.  Just before serving, stir in cilantro.  Serve with chips.

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