Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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
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
