Pico de Gallo with a corn twist.
- 10 ounce Shoepeg corn, canned
- 1/2 whole Onion, diced
- 1/2 cup Black olives, diced
- 1/2 cup Grape tomatoes, quartered
- 4 ounce Feta cheese, crumbled
- 1/4 cup Red wine vinegar
- 1/2 cup Olive oil
- 1 Tablespoon Oregano, dried
- 1 teaspoon Seasoned salt
Combine corn through feta. Whisk together the vinegar through salt and pour it over the veggies. Stir to combine.
Refrigerate; and keep in mind the longer it’s there the better it will be.