Ingredients
2 cups fresh or frozen corn3 medium tomatoes, seeded and chopped1 medium green pepper, diced1/2 cup chopped red onion1/2 cup sliced celery1 can (2-1/4 ounces) sliced ripe olives, drained1 jar (6-1/2 ounces) marinated artichoke hearts, undrained1/4 cup reduced-fat Italian salad dressing5 fresh basil leaves, finely chopped or 1 teaspoon dried basil1/2 teaspoon garlic powder1/2 teaspoon dried oregano1/4 teaspoon lemon-pepper seasoning
Preparation
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.
