Fresh Corn Salad

By Cindy_Wicker

Ingredients

• 8 ears fresh corn, husked and cleaned
• 1/2 cup canola oil
• 1/4 cup cider vinegar
• 1-1/2 teaspoons lemon juice
• 1/4 cup minced fresh parsley
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 large tomatoes, seeded and coarsely chopped
• 1/2 cup chopped onion
• 1/3 cup chopped green pepper
• 1/3 cup chopped sweet red pepper

Details

Servings 10

Preparation

Step 1

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 the 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.

3 WW Points Plus