2 cups chopped Walla Walla Sweet onions (or other sweet onion, depending on the time of year)
1 cup chopped tomatoes (use Roma varieties until local beefsteak variety tomatoes are available) (uncooked)
1 (4.25 oz.) can chopped black olives
1 cup chopped green sweet pepper
1 cup cooked sweet corn kernels (about 3 ears), cut from cob
1/3 cup rice wine vinegar
1-1/2 teaspoons (from a 0.4 ounce pouch) of ranch dressing seasoning mix (any brand calling for buttermilk)

Combine the onions, tomatoes, olives, sweet pepper, corn, vinegar, and ranch dressing seasoning in a 1-quart bowl. Mix well, cover and refrigerate for 24 hours to blend flavors. Will keep in refrigerator for 3 to 4 weeks. This is a delicious accompaniment to grilled chicken or steak. Also a colorful, flavorful base for salad mixtures (serve on a bed of greens, with a drizzling of olive oil and a sprinkling of Parmesan or Swiss cheese).

Yields about 5-1/2 cups relish.

© 2001. Jan Roberts-Dominguez