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Recipe: Corn Salsa

Toppings - Salsas
Corn Salsa

2 cups frozen corn kernels, thawed
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 to 2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt

Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
Makes about 3 cups corn salsa.
MsgID: 3120217
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (13)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
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