Baby Corn In Jalapeno Vinaigrette Recipe
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Ready in: 
Difficulty: 1 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
1 can (15-ounce size) whole baby corn cobs, rinsed and drained
1/4 cup chopped cilantro
1/4 cup red or white wine vinegar
2 tablespoons olive oil
1 small jalapeno pepper, seeded and minced
Directions:
Combine all the ingredients in a glass dish; refrigerate, covered, and marinate at least 2 hours or overnight. (The mixture may be refrigerated up to 3 days.)
Drain the corn before serving chilled or at room temperature.
Nutritional Info Per Serving (about 4 pieces): Cals: 27, Fat: 2 g, Chol: 0 mg, Sod: 5 mg, Carb: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
This recipe from CDKitchen for Baby Corn In Jalapeno Vinaigrette serves/makes 8
Recipe ID: 81690
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