From "Betty Crocker's Southwest Cooking" (not a Veg cookbook, but good nonetheless):
1 can (16 oz) whole kernal corn, drained 1 can (4 oz) chopped green chiles 1 jalapeno chile, seeded and finely chopped 1/4 cup chopped green bell pepper 1/4 cup sliced green onions with tops 2 tablespoons white wine vinegar 1 tablespoon vegetable oil 1/4 teaspoon salt
Mix all ingredients, cover and refrigerate until chilled, about 1 hour. about 2 1/3 cups salsa.