| 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 igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”