2002 Corn Relish Salad

By boandozzy

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.

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

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

Details

Servings 10
Preparation time 20mins
Adapted from tasteofhome.com

Preparation

Step 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.