*  Exported from  MasterCook  *

                             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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