Name: Fresh Corn Salad
Ingredients: 8 Ears fresh corn, husked and cleaned; 1/2 c Vegetable oil; 1/4 c Cider vinegar; 1 1/2 ts Lemon juice; 1/4 c Minced fresh parsley; 2 ts Sugar; 1 ts Salt, optional; 1/2 ts Dried basil; 1/8 ts Cayenne pepper; 2 lg Tomatoes, seeded and coarsely chopped; 1/2 c Chopped onion; 1/3 c Chopped green pepper; 1/3 c Chopped sweet red pepper

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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Salads, Grains	1	Servings

INGREDIENTS

8		Ears fresh corn, husked and cleaned
1/2	c	Vegetable oil
1/4	c	Cider vinegar
1 1/2	ts	Lemon juice
1/4	c	Minced fresh parsley
2	ts	Sugar
1	ts	Salt, optional
1/2	ts	Dried basil
1/8	ts	Cayenne pepper
2	lg	Tomatoes, seeded and coarsely chopped
1/2	c	Chopped onion
1/3	c	Chopped green pepper
1/3	c	Chopped sweet red pepper

INSTRUCTIONS

This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic
Exchanges.
In a large saucepan, cook corn in enough boiling water to cover for 5-7
minutes or until tender. Drain, cool and set aside. In a large bowl, mix
the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and
cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). Add
corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and
chill for several hours or overnight. Yield: 10 servings. Diabetic
Exchanges: One serving (without added salt) equals 1 starch, 1/2 vegetable,
1/2 fat; also, 102 calories, 251 mg sodium, 0 cholesterol, 21 gm
carbohydrate, 3 gm protein, 2 gm fat.
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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