Title: Chile corn and peppers
 Categories: Diabetic, Vegetables, Side dishes
      Yield: 4 Servings
 
      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;