Corn Salsa from Healthy Diabetic Recipes

Corn Salsa Recipe

Recipe Ingredients:

1/3 lb frozen corn kernels
1/3 cup red bell pepper, diced
1/3 cup yellow bell pepper, diced
2/3 cup cherry tomatoes, sliced into quarters
1/4 cup red onion, diced
1/2 small cucumber, peeled, diced
1/2 jalapeño pepper, seeded, minced
1 tsp minced garlic
2 tsp fresh cilantro, chopped
1/3 tsp salt
1/3 tsp freshly-ground black pepper

Recipe Instructions:

In a medium pot, bring water to a boil. Add the corn kernels and cook for 5 minutes. Drain the water and allow the corn to cool.

Combine the corn and all the remaining ingredients into a bowl and mix well. Refrigerate for 1 hour before serving.

This recipe yields 4 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Vegetable, 1/2 Starch.

Nutrition Facts: Calories 51; Calories from Fat 3; Total Fat >1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 199mg; Carbohydrate 12g; Dietary Fiber 2g; Sugars 2g; Protein 2g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-24-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2001"

Servings: 4

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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