Bring 6 cups of water to a boil. Add the corn. Allow the water to return to a boil and blanch the corn for 1 minute, or just until tender. Drain and refresh under cold running water. Drain well and set aside. Peel the orange including the white pith and the membrane between segments. Cut each segment into quarters. In a large bowl, combine the corn, orange pieces, tomato, red bell pepper, cilantro, and jalapeno. Pour the vinegar andlime juice over the vegetables and toss well. Season to taste with pepper and salt. Serve at room temperature. Serving size: 1/4 cup; 38 cal; .3 g fat; 0 mg chol; 39.6 mg sod w/o added salt. Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 6 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 14mg||0 %|
|Potassium 404.8mg||11 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 20g|
|Protein 3.4g||5 %|
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Calories per serving: 100
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