*Summer Collection- Great for camping-grilled over a campfire!!! 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 oz) sliced ripe olives, drained 1 jar (6-1/2 oz) 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 *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 least 6 hours before serving.YIELD: 10 servings. (Source: Taste of Home & photo also)
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