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  Fresh Corn Salad
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 187
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
Instructions:
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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