Corn Salsa

• 1 15 -ounce can yellow corn, drained
• 1 15 -ounce can white corn, drained
• 1 4 -ounce can chopped green chiles, drained
• 1 2 .5-ounce can sliced black olives, drained
• 4 scallions, finely chopped
• 2 tomatoes, finely chopped
• 2 jalapeno peppers, seeded and chopped
• 3 tablespoons white vinegar
• 1/3 cup olive oil
• Kosher salt
• 1 tablespoon finely chopped fresh cilantro

1. Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl.
2. Chill at least 1 hour.
3. Just before serving, add the cilantro to the salsa.

yellow corn, white corn, green chiles, black olives, scallions, tomatoes, peppers, white vinegar, olive oil, kosher salt, fresh cilantro

Taken from www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.html (may not work)