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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.'"

Rate/Review | Read Reviews (4)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

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

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.