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. 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. From the files of Al Rice, North Pole Alaska. Feb 1994
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 657 (83%)|
|Amt Per Serving||% DV|
|Total Fat 73g||97 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 46g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 0mg||0 %|
|Sodium 13.8mg||0 %|
|Potassium 294.5mg||8 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 33.9g|
|Protein 1.7g||2 %|
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Calories per serving: 791
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