Fresh corn salad

 
                              FRESH CORN SALAD
 
 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
  
 
 
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