Corn Salsa

16 oz Corn, Canned, Drained
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 tb White Wine Vinegar
1 tb Vegetable Oil
1/4 ts Salt

* Jalapeno chile should be seeded and finely chopped.

Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups salsa.

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