| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 3 | Servings | ||
INGREDIENTS
| 2 | c | Frozen shoepeg white corn, thawed |
| 3/4 | c | Chopped tomato |
| 1/2 | c | Chopped cucumber |
| 2 | tb | Chopped green bell pepper |
| 3 | tb | White wine vinegar |
| 1 | ts | Olive oil |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | Clove garlic, minced |
INSTRUCTIONS
Combine first 4 ingredients in a bowl; toss. Combine vinegar and next 5 ingredients in a jar. Cover; shake vigorously. Pour over corn mixture; toss well. Yield: 3 servings (serving size: 1 cup). Per serving: 433 Calories; 7g Fat (14% calories from fat); 11g Protein; 86g Carbohydrate; 0mg Cholesterol; 242mg Sodium Recipe by: Cooking Light, June 1994, page 105 Posted to MC-Recipe Digest V1 #395 by [email protected] on Jan 28, 1997.
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