© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: neris@home.com
Servings: 4 cups
1 can whole kernel corn, drained
½ cup chopped green pepper
½ cup chopped red bell pepper
½ cup chopped red onion
1 tomato,chopped
¼ cup sliced ripe olives
2 tablespoon chopped pickled jalapeño peppers
1 teaspoon pickled jalapeño pepper juice
2 tablespoon cider or red wine vinegar
½ teaspoon garlic salt
½ teaspoon pepper
Combine all ingredients in a large bowl. Cover and chill for several hours.