Corn salsa

Adapted from Home Cooking with Trisha Yearwood, Clarkson Potter, 2010

Time

1 hour 15 minutes total: 15 minutes attended, 1 hour unattended

Difficulty

very easy

Yield

1200 g (servings 12 )

Ingredients

Weight

Volume

Procedure

Corn kernels, yellow, canned, drained

320 g

1 can

Corn kernels, white, canned, drained, chopped

320 g

1 can

Green chiles, canned, drained, chopped

100 g

1 can

Olives, chopped

60 g

2 oz

Scallions, white parts, thinly sliced

60 g

4 medium (4" / 10.2 cm long

Tomatoes, seeded, finely chopped

200 g

2 medium

Jalapeno pepper, seeded and chopped (optional)

20 g

2 pepper

Vinegar, white

45 g

3 tbsp

Olive oil

70 g

⅓ cup

Salt

3 g

½ tsp

Mix in a medium bowl.

Transfer to refrigerator to chill for at least 1 hour.

Coriander, leaves and stem, fresh, finely chopped

1.5 g

0.1 cup

Just before serving, add to mixture and stir to combine.

Adapted: 2015.

Nutrition

Serving size 100 g; calories 109.1 kcal, kilojoules 455.9 kJ, protein 1.7 g, carbohydrates 9.7 g, sugar 2.1 g, fat 7.2 g, saturated fat 1 g, unsaturated fat 10 g, trans fat 0 g, fiber 1.7 g, cholesterol 0 mg,

Type salsa

Author bhsimon

Yield

Servings

Serving size 100 g

Serve	Per serve
Energy (kcal)	109.1
Energy (kJ)	455.9
Protein (g)	1.7
Fat (g)	7.2
Carbs (g)	9.7
Sugars (g)	2.1
Fiber (g)	1.7
Sodium (mg)	345.6
Cholesterol (mg)	0

Full details