1/2 cup corn kernels, frozen kind, thawed and drained
1 cup finely diced jicama
1 cup finely diced Roma tomato
1/4 cup finely diced sweet bell pepper
2 Tbsp chopped ripe olives
2 Tbsp apple cider vinegar
1 Tbsp picante, salsa roja, or salsa verde
2 Tbsp olive oil
In a glass bowl, put all the ingredients and mix together to combine well.
Cover bowl and let sit on kitchen counter for 1 to 2 hours, stirring occasionally.
Serve as a condiment with grilled meats and seafood or as a topping for tacos or in wraps.
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