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Fresh Corn Salad |
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Serves: 10
Print this Recipe
This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges.
Carol Shaffer, Cape Girardeau, Missouri
8 ears fresh corn, husked and cleaned
1/2 cup vegetable oil
1/4 cup cider vinegar
1-1/2 teaspoons lemon juice
1/4 cup minced fresh parsley
2 teaspoons sugar
1 teaspoon salt, optional
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
2 large tomatoes, seeded and coarsely chopped
1/2 cup onions, chopped
1/3 cup chopped green peppers
1/3 cup chopped sweet red peppers
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. 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.
© Copyright Reiman Publications, 1993-1997
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