1. Combine corn kernels and 3/4 cup water in a saucepan; bring to a boil. Cover, reduce heat, and simmer 7 to 8 minutes or just until tender. Drain. Combine corn kernels with next 6 ingredients in a large bowl. 2. Whisk together red pepper flakes and next 6 ingredients until blended; pour over corn mixture. 3. Cover salad, and chill at least 2 hours. Posted to EAT-L Digest 11 Aug 96 Date: Mon, 12 Aug 1996 13:13:39 -0500 From: LD Goss
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 414 (88%)|
|Amt Per Serving||% DV|
|Total Fat 46g||61 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 26.1g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 0mg||0 %|
|Sodium 4.6mg||0 %|
|Potassium 216mg||6 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 14.6g|
|Protein 2.6g||4 %|
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Calories per serving: 473
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