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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 2

Serve this peppy salsa next to regular tomato salsa and chips, and watch this one disappear first! ...MORE+ LESS-

Ingredients

1
can (15.25 ounces) whole kernel corn, drained
1
can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
1
jalapeño chili, seeded and finely chopped
1/4
cup chopped green bell pepper
1/4
cup sliced green onion
2
tablespoons white wine vinegar
1
tablespoon vegetable oil
1/4
teaspoon salt

Steps

Hide Images
  • 1
    Mix all ingredients.
  • 2
    Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks.

Expert Tips

  • Corn salsa makes a great topper for chili and taco salad, is a tasty side to fish and poultry and adds real zip to hot dogs and burgers.
  • Perk up the color by using red and purple bell peppers.
  • Garnish this zesty salsa with chopped fresh cilantro.

Nutrition Information

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
60
Calories from Fat
20
% Daily Value
Total Fat
2 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
380 mg
Potassium
140 mg
Total Carbohydrate
11 g
Dietary Fiber
2 g
Protein
2 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
16%
16%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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