Light and cool summer salsa for dipping your favorite chips in.
4 cups cucumbers
1 can Mexi-corn
1 can Rotel tomatoes
1/4 cup white vinegar
Chop cucumber and combine with Mexi-corn (mostly drained) and Rotel tomatoes. Add canning salt, sugar, onion powder and garlic powder all to taste. Let chill in refrigerator for a few hours. You can also add jalapenos if you like a little spiciness. Serve with tortilla chips.
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