Corn Salsa

Here's a recipe from the weekend.


Corn Salsa
2 cans white corn
2 cans chopped olive
1 bunch green onions chopped
1 green pepper, (diced)
¼ - ½ can jalapeño (diced)
1 T. vinegar
8 oz. Zesty Italian Dressing
Dash of Salt and Pepper
11-12 Roma tomatoes diced

Drain corn, olives and jalapeño’s. Dice onion, pepper and tomatoes. Mix together with remaining ingredients. Chill for 2 hours before serving. Leon adds Cilantro to taste. I usually make ½ batch for small groups.