Corn Relish Salad

Name: Corn Relish Salad
Prep time: 20 min
Total time: 20 min
Yield: 10 servings.
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

"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."

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.

Nutrition 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.

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

Reviews

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Average Rating:

ConnieK

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.
little_chubby_02

Jul 23, 2008

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