Baby Corn In Jalapeno Vinaigrette
Yield: 8 servings
Source: "The New Family Cookbook for People with Diabetes"
One 15-oz can or two 7-oz jars whole baby corn cobs,
rinsed and drained
1/4 cup chopped cilantro
1/4 cup red or white wine vinegar
2 Tbsp olive oil
1 small jalapeno pepper, seeded and minced
Combine all the ingredients in a glass dish; refrigerate,
covered, and marinate at least 2 hours or overnight. (The
mixture may be refrigerated up to 3 days.) Drain the corn
before serving chilled or at room temperature.
Nutritional Information Per Serving (about 4 pieces):
Calories: 27, Fat: 2 g, Cholesterol: 0 mg, Sodium: 5 mg,
Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable