• 1 3/4 cups corn (fresh cooked, frozen or canned and drained)
• 3 small tomatoes, diced (about 1 1/2 cups)
• 1/3 cup fat-free Italian salad dressing
• 1/4 cup minced fresh basil
• 5 tablespoons apple juice
• 2 tablespoons wine or cider vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, minced or 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt and pepper
• 1/8 teaspoon brown or yellow mustard

Dressing:

1. In a jar, combine apple juice, wine or cider vinegar, lemon juice,
garlic, onion powder, dried basil, dried oregano, salt and pepper, and mustard.

2. Cover jar and shake well before adding to salad

Salad:

1. Combine corn, tomatoes, basil in a medium bowl.

2. Serve at room temperature or chilled.

Refrigerate leftovers within 2 hours.