Corn Salsa

Name: Corn Salsa
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 128 grams can Old El Paso® chopped green chiles, undrained; 432 grams can Green Giant® whole kernel corn, drained; 59 milliliters chopped green bell pepper; 59 milliliters sliced green onion; 1 jalapeño chili, seeded and finely chopped; 0 teaspoons salt; 1 Tbsp vegetable oil; 2 Tbsps white wine vinegar

Corn Salsa might be just the hor d'oeuvre you are searching for. This recipe serves 2. Watching your figure? This gluten free and vegan recipe has 257 calories, 6g of protein, and 10g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up chiles, kernel corn, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Mix all ingredients.

Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks.

Ingredients

Servings:

128grams

can Old El Paso® chopped green chiles, undrained 432grams

can Green Giant® whole kernel corn, drained 59milliliters

chopped green bell pepper 59milliliters

sliced green onion 1

jalapeño chili, seeded and finely chopped 0teaspoons

salt 1Tbsp

vegetable oil 2Tbsps

white wine vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.