Quick Corn Salad Recipe
- 2 cups fresh or frozen sweet corn
- 3/4 cup chopped tomato
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup ranch salad dressing
- 1. In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving. Yield: 8 servings.
One 1/2-cup serving (prepared with fat-free dressing) equals 64 calories, 1 g fat (0 saturated fat), 0 cholesterol, 93 mg sodium, 15 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch.