Corn Salsa, California Style

 
½ cup peeled and diced roasted red peppers*
½ cup finely diced cooked artichoke hearts*
 1 cup grilled or canned corn

* Canned ones will suffice.  Drain juice.

 1 teaspoon lime juice
1 teaspoon olive oil
   salt and black pepper to taste
1 tablespoon chopped fresh cilantro  
 
Combine all ingredients except cilantro in glass dish and place in the refrigerator to chill for at least two hours.  Add cilantro and stir just before serving.
 

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© 2006
Carleta S. Vineys