Corn Salsa

- Carla -'s Note:

This delightful corn salsa is a perfect salsa for dipping and can be used to boost flavor or garnish a southwestern meal. Chilling time not included in preparation time.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 4 cups

• 1 (15 ounce) can whole kernel corn , drained
• ½ cup green pepper , chopped
• ½ cup red bell pepper , chopped
• ½ cup red onion , chopped
• 2 tomatoes , chopped
• ¼ cup ripe olives , sliced
• 2 tablespoons pickled jalapeno peppers , drained and chopped
• 1 teaspoon pickled jalapeno pepper juice
• 2 tablespoons cider or 2 tablespoons red wine vinegar
• ½ teaspoon garlic salt
• ½ teaspoon pepper

Directions:

1. Combine all ingredients in a large bowl.
2. Cover and chill for several hours.

Reviews

[Katanashrp]

Great salsa. I omitted the black olives because I am not a fan, otherwise I followed the recipe. I like that it uses pickled jalapenos because I usually have some on hand, and the addition of bell peppers which created not only a tasty but also a visually attractive dish. Thank you.

[Chef #1350389]

Used this recipe with Shrimp Quesadillas (#24119) for dinner. I used only canned diced chili peppers for all the peppers and added 1/4 teaspoon of chipolte seasoning to the mix, fresh minced garlic and to serve fresh parsley, no olives which I don't care for. We enjoy it. Doesn't get much simpler than this.

[KtGin]

This did not get great reviews at our house. First, I knew that I should have left out the black olives, as it’s not a favorite in our house, but I wanted to follow the recipe exactly. Second, the vinegar mixed with the jalapeno juice just doesn't give it the best zing. I think a better option would be lime juice and fresh jalapeno or serrano peppers. I do love the variety of veggies in the salad though.