Corn Relish Salad Recipe

4.5 2 2
Corn Relish Salad Recipe
Corn Relish Salad Recipe photo by Sponsor
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Corn Relish Salad Recipe

Read Reviews
4.5 2 2
Publisher Photo
"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."
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Nutritional Facts

3/4 cup: 68 calories, 2g fat (1g saturated fat), 1mg cholesterol, 193mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch.

  • 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
  1. 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.
Originally published as Corn Relish Salad in Light & Tasty August/September 2001, p23

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Reviews forCorn Relish Salad

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MY REVIEW
ConnieK User ID: 282614 32500
Reviewed Jul. 5, 2012

"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."

MY REVIEW
little_chubby_02 User ID: 1470627 32496
Reviewed Jul. 23, 2008

"I really enjoyed this salad. The longer is sits, the better it tastes. This recipe is a keeper"

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