Mexican Corn For Diabetics - cooking recipe

Ingredients

2 c. whole kernel corn, drained
1/4 c. chopped green pepper
1/4 c. chopped red pepper
1/2 c. diced onion
2 Tbsp. reduced-calorie margarine
1 tsp. salt
1/4 tsp. oregano
1/4 tsp. allspice
1 c. peeled and diced fresh tomato

Preparation

Combine all ingredients, except tomato, in large nonstick skillet.
Cover; cook over medium heat 7 minutes, stirring occasionally.
Add tomato.
Cook, uncovered, for 2 minutes or until tomato is heated thoroughly.
One-third cup = 1 bread.