Corn Salsa

Per request, the corn salsa that I have brought to various functions. It's something a little different than your regular chips and salsa to go with all the Mexican dishes recently posted. I always feel good about serving this because I count it as our vegetable for the evening!

1 - 16oz can whole kernel or white shoepeg corn, drained
1 - 4oz can chopped green chiles, drained
1 fresh jalepeno pepper, seeded and finely chopped
1/4 cup green bell pepper, chopped
1/4 cup sliced green onions
2 Tbsp. white wine vinegar
1 Tbsp. vegetable oil
Salt to taste

Combine all and refrigerate overnight. Serve with Tostitos scoops.