Corn Relish Salad Recipe
- 2 cups fresh or frozen corn
- 3 medium tomatoes, seeded and chopped
- 1 medium green pepper, diced
- 1/2 cup chopped red onion
- 1/2 cup sliced celery
- 1 (2.25 ounce) can sliced ripe olives, drained
- 1 (6.5 ounce) jar marinated artichoke hearts, undrained
- 1/4 cup reduced-fat Italian salad dressing
- 5 fresh basil leaves, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon lemon-pepper seasoning
- In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, basil, garlic powder, oregano and lemon-pepper. add to corn mixture and toss gently. Cover and refrigerate for at a least 6 hours before serving.
