Zesty Corn Salsa

Makes 2-1/2 cups

2 c. frozen corn, thawed

1/4 c. red pepper, chopped

2 green onions, sliced

1 jalapeño pepper, halved, seeded and chopped

1 T. fresh cilantro, chopped

2 T. lime juice

1 T. oil

1/4 to 1/2 t. salt

corn chips

Combine all ingredients except corn chips; mix well. Cover; refrigerate for one hour, or until well chilled. Serve with corn chips.

Stem and seed a green pepper in a flash…hold the pepper upright on a cutting board. Use a sharp knife to slice each of the sides from the pepper. You’ll then have four large seedless pieces that can easily be chopped!