Fresh Corn & Salsa Recipe

Mexican Recipes To-Go

Mexican Salsa Recipes

Ingredients:

3/4 cup fresh or frozen kernal corn
2 cup chopped tomatoes
1/4 cup sliced green onions
2 tbsp minced cilantro
1/2 tsp garlic powder
1 tsp minced jalapeno peppers
1 tsp lemon juice
1/4 tsp salt

Instructions:

Combine all ingredients in a medium bowl, tossing to coat well. Serve
at room temperature. Regrigerate any leftovers. Makes 4 servings,
(3/4 cup each), each serving = 40 calories, 0 fat, 0 chol, 99 mg
sodium, 7 mg carbo, 1 g protein.

Servings: 4

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Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke

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