Corn Salad

By Sarah-Lyn

Ingredients

• 2 cups fresh or frozen sweet corn
• 3/4 cup chopped tomato
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup ranch salad dressing

Details

Servings 8

Preparation

Step 1

In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving. Yield: 8 servings.



Nutritional Analysis: One 1/2-cup serving (prepared with fat-free dressing) equals 64 calories, 1 g fat (0 saturated fat), 0 cholesterol, 93 mg sodium, 15 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch.