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Corn Relish Salad Recipe

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"My family enjoys hiking in the mountains," says Claudia Poynter, Cortez, Colorado. "This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics."

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Diabetic Friendly

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Corn Relish Salad Recipe

Prep: 20 min. + chilling

Yield: 10 Servings

20 20

Ingredients

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 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1/4 cup reduced-fat Italian salad dressing
5 fresh basil leaves, finely chopped or 1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon lemon-pepper seasoning

Directions

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. Yield: 10 servings.

Nutritional Analysis: One serving (3/4 cup) equals 68 calories, 2 g fat (trace saturated fat), trace cholesterol, 193 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Originally published as Corn Relish Salad in Light & Tasty August/September 2001, p23

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Corn Relish Salad

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Reviewed on Jul. 05, 2012 by ConnieK

Somethig different. I like this recipe since it is not as tangy as other versions of corn relish that I have tried. I like the artichokes and ripe olives in it. Will definately make this again.