Baby Corn in Jalapeno Vinaigrette

Ingredients

• One 15-ounce can or two 7-ounce jars 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

1. 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.)
2. Drain the corn before serving chilled or at room temperature.

Recipe Yield: Yield: 8 servings. Serving size: about 4 pieces.

Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes