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ANNINSD Posts: 5,878
6/10/08 2:47 P

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Mexican Corn Salad serves 4 (2/3 cup)
From Healthy Exchanges Cookbook

2 cups (one 16 oz can) canned whole kernel corn, rinsed and drained
1/4 cup chopped white onion
1/4 cup chopped green bell pepper
1/4 cup (1 oz) sliced pimiento-stuffed green olives
1/4 cup Kraft f/f mayonnaise
1 tsp. chili seasoning mix
1/4 tsp. salt
1/8 tsp. black pepper

In a medium bowl, combine corn, onion, green pepper, and olives. In a small bowl, combine mayo, chili seasoning mix, salt and blk pepper. Blend into corn mixture. Cover and Refrig. for at least 2 hours.

Each serving equals:
HE: 1 Br, 1/4 Ve, 1/4 Fa, 8OC

91 calories, 1g fa, 2g pr, 19g ca, 569mg so, 1g fi

Diabetic 1 St


Ann in San Diego


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