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Mexican Corn Salsa

Mexican Corn Salsa
Great as a dip...AND just as tasty when used as chutney over fish, burgers, pork and steaks.

Serves: 3 cups
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Ingredients
1-3/4 cups salsa
1-1/3 cups whole-kernel corn
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
2 Tbsp cilantro, freshly chopped
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Method
Combine salsa, corn, bell peppers and cilantro in medium bowl. Refrigerate for at least 2 hours. Serve over fish, meat or poultry or with a tortilla.
 

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