---------- Recipe via Meal-Master (tm) v7.01
  
      Title: Corn Salsa
 Categories: Sauces, Vegetables, Mexican
   Servings:  4
  
      16 oz Corn; Canned, Drained (1 cn)
       4 oz Green Chilies; Canned, Drain
       1    Jalapeno Chile; *
     1/4 c  Green Bell Pepper; Chopped
     1/4 c  Green Onions w/tops; Sliced
       2 T  White Wine Vinegar
       1 T  Vegetable Oil
     1/4 t  Salt
  
   *  Jalapeno chile should be seeded and finely chopped.
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   Mix all ingredients.  Cover and refrigerate until chilled, about 1 hour.
   Makes about 2 1/3 cups Salsa.
  
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