16 oz can stewed tomatoes
16 oz can whole kernel corn
large green bell pepper, diced
1/2 c. Italian dressing
1 tbsp. chopped fresh basil or 1 tsp. dried

Drain and coarsely chop the stewed tomatoes. Drain the canned corn and add to tomatoes, along with the diced green pepper. Toss with the Italian dressing and chopped basil.

Makes 3 cups.

Submitted by: Karen LaValley