Recipe - Fresh Corn Salad

8 Ears fresh corn, husked and
cleaned
One half cup Vegetable oil
One fourth cup Cider vinegar
1 One half teaspoon Lemon juice
One fourth cup Minced fresh parsley
2 teaspoon Sugar
1 teaspoon Salt, optional
One half teaspoon Dried basil
1/8 teaspoon Cayenne pepper
2 lg Tomatoes, seeded and
coarsely chopped
One half cup Chopped onion
1/3 cup Chopped green pepper
1/3 cup 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 57
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, One half vegetable,
One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini