Corn Salsa 

Recipe from: Al Pasternak <aap@intouch.bc.ca>

16  oz. corn, canned, drained
4   oz. green chilies, canned, drain
1   jalapeno chile, seeded, finely chopped
1/4 cup green bell pepper, chopped
1/4 cup green onions w/tops, sliced
2   Tbsp. white wine vinegar
1   Tbsp. vegetable oil
1/4 tsp. salt

Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.