Corn Salsa

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.