Corn Salsa

Featured in the Honolulu Star-Advertiser on December 8, 2010.

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Ingredients:

Corn Salsa

  • 2 cans (11 ounces each) niblet corn, drained
  • 1 can (7 ounces) diced green chiles, drained
  • 1 can (4 ounces) diced jalapenos, drained
  • 1 can (2.25 ounces) olives, drained and chopped
  • 1 package (16 ounces) grated yellow and white cheese (such as a Cheddar and Monterey Jack cheese blend)
  • 1 green bell pepper, chopped
  • 1 red or yellow pepper, chopped
  • 4 to 5 Roma tomatoes, chopped
  • 1 bunch cilantro (Chinese parsley), chopped
  • 1 bunch green onions, minced
  • 1 bottle (8 ounces) Italian dressing
  • Tortilla chips

Directions:

Mix all ingredients, except chips, in a large bowl. Serve with tortilla chips. Makes about 10 cups.

Note: For a less spicy salsa, omit chiles or jalapenos and use 1 round onion, chopped, instead.

Approximate Nutrient Analysis per 1/4 cup serving (not including tortilla chips):
80 calories, 6 g fat, 2.5 g saturated fat, 10 mg cholesterol, 200 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 3 g protein

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