This is colorful and crunchy and a great side dish, dip or salad.  

• 2 cups fresh whole kernel corn or frozen, cooked 
•     2 tomatoes, diced    
•     1 jalapeño pepper, seeded, finely diced    
•     3 green onions, sliced    
•     ½ cup red onion, finely diced    
•     ¼ cup fresh parsley, chopped or cilantro    
•     ¼ cup red bell pepper, diced    
•     1 can (4.5 oz) chopped green chiles , with liquid    
•     1 teaspoon olive oil (optional)    
•    1/3 cup red wine vinegar, or any vinegar you have on hand    
•     2 tablespoons fresh lemon juice 
•     ½ teaspoon cumin 
•     ¼ teaspoon salt
•     ¼ teaspoon pepper       
•     Hot sauce to taste

Combine all ingredients and toss. Cover and refrigerate at least 2 hours (if not overnight).

Hint:

Look for a variety of sweet onions like Vidalia or Maui to use in this salsa.