Fresh Corn Salad

Title:
Fresh Corn Salad

Yield:
1 Servings

Categories:
Salads,
Grains




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






 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