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Laramie, Wyoming’s Vera Reid uses corn and peppers to add color and nutrition to this veggie side dish. “It’s so fresh and appealing and complements any meal,” she says.
This recipe is:
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Nutrition Facts: 1/2 cup equals 112 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 235 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Zucchini 'n' Corn Saute published in Cooking for 2 Spring 2007, p61
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