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Corn Salsa

16 ounces Corn; Canned -- Drained (1 cn)
4 ounces Green Chilies; Canned -- Drain
1 each Jalapeno Chile -- *
1/4 cup Green Bell Pepper -- Chopped
1/4 cup Green Onions w/tops -- Sliced
2 tablespoons White Wine Vinegar
1 tablespoon Vegetable Oil
1/4 teaspoon Salt

* Jalapeno chile should be seeded and finely chopped.
Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups Salsa.

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