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 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

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.

corn, tomatoes, green pepper, red onion, celery, olives, italian salad dressing, fresh basil, garlic, oregano, lemonpepper seasoning

Taken from www.tasteofhome.com/recipes/corn-relish-salad/ (may not work)