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Hawkeye State Corn Salad




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 4 (3/4 cup)





List of Ingredients



• 1 1/2 cups frozen whole-kernel corn, thawed
  
• 1 cup chopped fresh tomatoes
  
• 3/4 cup diced unpeeled cucumber
  
• 1/4 cup finely chopped onion
  
• 1/2 cup chopped celery
  
• 1/4 cup Land O Lakes no-fat sour cream
  
• 1 tablespoon Kraft fat-free mayonnaise
  
• 2 teaspoons white vinegar
  
• 1 teaspoon Splenda granular
  
• 1/2 teaspoon prepared mustard
  






Instructions



1. In a large bowl, combine corn, tomatoes, cucumber, onion, and celery. In a small bowl, combine sour cream, mayonnaise, vinegar, Splenda, and mustard. Add sour cream mixture to corn mixture. Mix well to combine. Cover and refrigerate for at least 1 hour. Gently stir again just before serving.
   






Final Comments


HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

Each serving equals:
HE: 1 1/4 Vegetable, 3/4 Bread, 18 Optional Calories
****************************************
92 Calories, 0gm Fat, 3gm Protein, 20gm Carbohydrate,
82mg Sodium, 31mg Calcium, 2gm Fiber
****************************************
DIABETIC: 1 Vegetable, 1 Starch

"Corn... On & Off the Cob Cookbooklet, page 16."