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Corn And Pepper Saute Recipe

Ingredients:

1 tbsp canola oil
1/2 cup chopped onion
1 1/2 cup corn
= (frozen, or fresh, cut from the c
1/2 cup diced red pepper
1/2 cup diced yellow pepper
1/2 cup halved cherry tomatoes
2 tbsp lemon juice
2 tbsp minced fresh basil
Salt, to taste
Freshly-ground black pepper, to taste

Instructions:
Heat the oil in a large skillet over medium heat. Add the onion and saute
for 5 minutes. Add the corn and pepper sand saute for 5 more minutes.

Add the tomatoes, lemon juice, basil, salt and pepper. Cover and cook for
1 to 2 minutes.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Starch.

Nutrition Facts: Calories 71; Calories from Fat 23; Total Fat 3g;
Saturated Fat 0g; Cholesterol 0mg; Sodium 29mg; Carbohydrates 13g;
Dietary Fiber 2g; Sugars 3g; Protein 2g.

Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-15-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

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Per Serving (excluding unknown items): 63 Calories; 3g Fat (36.1% calories
from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
7mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: Robyn Webb, MS, LN

Preparation Time: 0:00
Servings: 6

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