Fresh Corn Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 Ears: fresh corn, husked and cleaned
1/2 cup: Vegetable oil,
1/4 cup: Cider vinegar,
1 1/2 tsp: Lemon juice,
1/4 cup: Minced fresh parsley,
2 tsp: Sugar,
1 tsp: Salt, optional
1/2 tsp: Dried basil,
1/8 tsp: Cayenne pepper,
2 large: Tomatoes, seeded and coarsely chopped
1/2 cup: Chopped onion,
1/3 cup: Chopped green pepper,
1/3 cup: Chopped sweet red pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp