1 16-ounce can corn, preferably, vacuum packed
1 4-ounce can green chilies, drained
1 jalapeno chile, seeded, finely chopped
1/4 cup green bell pepper, chopped
1/4 cup green onions with tops, sliced
2 tablespoons white wine vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
Mix all ingredients.
Cover and refrigerate until chilled, about 1 hour.
Recipe makes approximately 2-1/2 cups.
If possible, buy your corn vacuum packed. While canned corn can be almost as nutritious as fresh, it loses some of its value when it's packed in brine, which leaches nutrients.
To get the most vitamins, look for vacuum-packed corn, which does not contain brine. Corn that is vacuum packed (it will clearly say so on the label) usually comes in short, squat cans.
Alternatively, you can choose frozen corn instead. Studies at the FDA showed that frozen corn is just as nutritious as fresh.
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