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April 30, 2007

Corn Relish Salad

Filed under: Suzy Homemaker — Becky @ 5:41 pm
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Corn Relish Salad

  • 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.

Serve with a nice grilled T-bone steak and baked potato! (also goes with with river fish, like Trout)

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