Ingredients:
1/4 cup olive oil
1/4 cup white wine vinegar
1 tsp. salt
1/2 tsp. black pepper
5 green onions, trimmed and thinly sliced
6 ounces Monterey Jack, sliced into 1-inch long, thin strips
8 ounces pepperoni, sliced in half
1 12 oz. can sweet corn, drained
1 8 oz. jar sliced jalapenos, drained
1 12 oz. can artichoke hearts, drained and coarsely chopped
1 bunch endive, green parts coarsely chopped
To Make:
Begin by whisking together oil and vinegar in a large bowl. Add salt and pepper and stir to combine. Toss in green onions, Monterey Jack, pepperoni, corn, jalapenos, and artichoke hearts, and mix thoroughly. Add endive, stir to combine, and let chill in refrigerator, covered, for two hours.
Serves 6-8 as a side dish. This recipe is a great accompaniment to chicken enchiladas or green chili.
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