Fresh Corn Salad - 1

Recipe Ingredients

8		Fresh corn - husked
1/2 cup	118ml	Vegetable oil
1/4 cup	59ml	Cider vinegar
1 1/2 teaspoons	7.5ml	Lemon juice
1/4 cup	23g / 0.8oz	Minced fresh parsley
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Salt - optional
1/2 teaspoon	2.5ml	Dried basil
1/8 teaspoon	0.6ml	Cayenne pepper
2 teaspoons	10ml	Tomatoes - seeded and (large)
		Chopped
1/2 cup	31g / 1.1oz	Onion - chopped
1/3 cup	48g / 1.7oz	Green pepper - chopped
1/3 cup	48g / 1.7oz	Chopped sweet red pepper

Recipe Instructions

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.

Source:
Mrs. Robert cup Payne

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