Corn Salsa
- 2 cans (11 ounces each) niblet corn, drained
- 1 can (7 ounces) diced green chiles, drained
- 1 can (4 ounces) diced jalapenos, drained
- 1 can (2.25 ounces) olives, drained and chopped
- 1 package (16 ounces) grated yellow and white cheese (such as a Cheddar and Monterey Jack cheese blend)
- 1 green bell pepper, chopped
- 1 red or yellow pepper, chopped
- 4 to 5 Roma tomatoes, chopped
- 1 bunch cilantro (Chinese parsley), chopped
- 1 bunch green onions, minced
- 1 bottle (8 ounces) Italian dressing
- Tortilla chips
