Chile Corn and Peppers

Description
Contributed by Healthy Recipes For diabetic Friends Y-Group
 * From: Light and Easy Diabetes Cuisine
 * Yield: 4 Servings

Ingredients

 * 1 tsp vegetable oil
 * ½ cup chopped onion
 * 2 cups fresh whole-kernel corn, or 1 (10 oz) package whole-kernel corn, thawed
 * 1 small red bell pepper, diced
 * 1 small green bell pepper, diced
 * ½ tsp hot dried chile pepper
 * ¼ cup tarragon or white wine vinegar

Directions

 * 1) In a large, non-stick skillet, heat oil and cook onion until translucent.
 * 2) Place vegetables in skillet and stir-fry 2 minutes.
 * 3) Stir in chile pepper and vinegar, cooking just long enough to warm through.

Nutritional information
Per Serving (¼ of recipe):
 * 96 calories | 2g fat | 6 mg sodium | 3g protein | 21g carbs | 0 mg cholesterol
 * Diabetic exchanges: 1 starch/bread, 1 vegetable