Ingredients
1
can (15.25 ounces) whole kernel corn, drained
1
can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
1
jalapeño chili, seeded and finely chopped
1/4
cup chopped green bell pepper
1/4
cup sliced green onion
2
tablespoons white wine vinegar
1
tablespoon vegetable oil
1/4
teaspoon salt
Preparation
Mix all ingredients.
Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks.
