Corn And Pepper Saute

Recipe Ingredients

1 tablespoon	15ml	Canola oil
1/2 cup	31g / 1.1oz	Chopped onion
1 1/2 cups	93g / 3.3oz	Corn
		= (frozen, or fresh, cut from the cob)
1/2 cup	73g / 2.6oz	Diced red pepper
1/2 cup	73g / 2.6oz	Diced yellow pepper
1/2 cup	31g / 1.1oz	Halved cherry tomatoes
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Minced fresh basil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oil in a large skillet over medium heat. Add the onion and saute for 5 minutes. Add the corn and pepper sand saute for 5 more minutes.

Add the tomatoes, lemon juice, basil, salt and pepper. Cover and cook for 1 to 2 minutes.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Starch.

Nutrition Facts: Calories 71; Calories from Fat 23; Total Fat 3g; Saturated Fat 0g; Cholesterol 0mg; Sodium 29mg; Carbohydrates 13g; Dietary Fiber 2g; Sugars 3g; Protein 2g.

Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org

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