Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Vegetable oil;
1/2 c Onion; chopped
2 c Whole-kernel corn OR;
1 pk (10 oz)whole-kernel; thawed
1 sm Red bell pepper; diced
1 sm Green bell pepper; diced
1/2 ts Hot dried chile pepper;
1/4 c Tarragon vinegar OR;
1/4 c White wine vinegar;

In a large, non-stick skillet, heat oil and cook onion until
transluent. Place vegetables in skillet and stir-fry skillet and
stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
long enough to warm through. Food Exchange per serving: 1
STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR:
21g; PRO: 3g; SOD: 6mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master

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