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Corn Relish Salad

By: Claudia Poynter  
"'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.'"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 113 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

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Original Recipe 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 (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

Directions

  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.

Footnotes

  • 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2006 by Dee in TC 
This recipe was brought to me in a neighborhood potluck. It is shockingly good. Sounds so... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2008 by Mike 
This is OK. It tastes good, but it's nothing special or innovative. If I try it again, I... MORE

 
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