Corn Salad

16 oz. corn-canned or frozen both work well
1 green pepper, chopped into small pieces
1/2 cup of red onion
1/2 cup of fresh cilantro, chopped
1 16 oz. jar of thick jarred salsa. I use mild Pace Picante Sauce

Mix all of the ingredients in a large bowl and cover, refrigerating for at least four hours and serve.
Andee In Los Angeles


http://www.nancyskitchen