Macaroni Corn Salad
	Make this delicious macaroni salad for lunch or dinner. It looks very 
	nice when served over a bed of mixed greens.
	1 Tbsp olive or canola oil
	2 Tbsp lowfat or nonfat mayonnaise
	2 Tbsp flavored vinegar (red wine or cider)
	2 cups frozen corn kernels, thawed
	1 Tbsp chopped fresh cilantro or parsley
	1 cup cooked macaroni
	1 tomato, diced
	1/4 green pepper, diced
	1/4 red onion, diced
	Combine the first three ingredients in a medium-sized mixing bowl 
	and mix well to make a dressing. Add the rest of the ingredients 
	and toss together. Cover and refrigerate until ready to serve, up 
	to 24 hours. Serve chilled.
	Serves 4. Each 1 cup serving: 167 calories, 4.5 g fat, .5 g saturated 
	fat, 77 mg sodium, 0 mg cholesterol, 30 g carbohydrate, 3 g fiber, 4 g protein.
	Diabetic exchange: 2 bread, 1 vegetable.
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