| 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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