Corn and Tomato Salsa
Serves 6 (scant 1/2 cup)
1/2 cup finely chopped onion
1 1/2 cups chopped fresh tomatoes
1 cup (one 8-ounce can) whole-kernel corn, rinsed and drained
1/4 teaspoon dried minced garlic
1 teaspoon dried parsley flakes
1 tablespoon lemon juice
In a medium bowl, combine onion, tomatoes, and corn. Add garlic, parsley flakes, and lemon juice. Mix well to combine. Cover and refrigerate for at least 2 hours.
Each serving equals:
HE: 2/3 Vegetable, 1/3 Bread
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52 Calories, 0gm Fat, 2gm Protein, 11gm Carbohydrate,
8mg Sodium, 8mg Calcium, 2gm Fiber
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DIABETIC: 1/2 Vegetable, 1/2 Starch
"Corn... On & Off the Cob Cookbooklet, page 53."
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