Monday, April 30, 2007

Corn Relish Salad


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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