Instructions: This is a delicious accompaniment to grilled chicken, fish, chops or steak.

Its 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 Ss cheese.)

2 cups chopped Walla Walla Sweet onions
1 cup chopped fresh tomatoes (use Roma varieties until local beefsteak varieties
are available)

1 4.(25-ounce) can chopped black olives
1 cup chopped green bell pepper
1 cup cooked corn kernels, cut from cob (about 3 ears)

1/3 cup rice wine vinegar
1 1/2 teaspoons ranch dressing seasoning mix (from a 0.(4-ounce) packet; any brand calling for buttermilk)

Combine the onions, tomatoes, olives, bell 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.

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