Recipe - Chile Corn And Peppers

1 teaspoon Vegetable oil;
One half cup Onion; chopped
2 cup Wholekernel corn OR;
1 pack (10 oz)wholekernel; thawed
1 small Red bell pepper; minced
1 small Green bell pepper; minced
One half teaspoon Hot dried chile pepper;
One fourth cup Tarragon vinegar OR;
One fourth cup White wine vinegar;

In a large, nonstick skillet, heat oil and cook onion until
transluent. Place vegetables in skillet and stirfry skillet and
stirfry 2 minutes. Stir in chile pepper and vinger, cooking just
long enough to warm through. Food Exchange per serving: 1
STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR:
21g; PRO: 3g; SOD: 6mg; FAT: 2g;

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip