(Makes 6 servings)
12 ounce (340 mL) can whole kernel corn, drained
3 tablespoons (45 mL) finely diced onion
2 green
onions, finely chopped
1/2 cup
(125 mL) finely chopped green pepper
3/4 cup
(180 mL) finely chopped red pepper
2/3 cup
(160 mL) finely chopped carrot
1/2
apple, with peel, finely chopped
1
tablespoon (15 mL) chopped fresh parsley
3
tablespoons (45 mL) low-fat mayonnaise
1tablespoon (15 mL) Dijon-style mustard
1
teaspoon ( 5 mL) cider vinegar
1/4
teaspoon (1.25 mL) dried basil leaves
1/8
teaspoon (0.63 mL) salt
1/8
teaspoon (0.63 mL) black pepper
Place the drained corn in a large
bowl.
Add the onion, green onions, green
pepper, red pepper, and carrot to the corn.
Make a well in the center of the
vegetables. Place the chopped apple in the well and
cover with the vegetables to prevent the apple from
turning brown.
Sprinkle the parsley on top.
Combine the mayonnaise, mustard,
vinegar, basil, salt, and pepper in a small bowl.
Just before serving, mix the salad
ingredients with a spatula and add the dressing.
Mix thoroughly.
Per serving: 70 calories, 1 g
fat, 0 g saturated fat, 2 g protein, 15 g carbohydrate,
2 g fibre, 6 g sugar, 230 mg sodium.
Recipes provided by Phyllis Hinz & Lamont Mackay
"The
Cooking Ladies"
www.thecookingladies.com
