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Fresh Corn Salad

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      Title: FRESH CORN SALAD
 Categories: Salads, Grains
      Yield: 1 Servings
 
      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 ts 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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