A Family Recipe Book for Kidney Patients - National Kidney ...

Side dishesKidney Cooking | Georgia Council on Renal NutritionVegetablesMarinated VegetablesYield: 15 servingsServing size: ½ cupIngredients for marinade¾ cup vinegar¾ cup sugar1 tablespoon waterblack pepper, to tasteIngredient for salad1 12-ounce can small english peas,drained1 12-ounce can shoe peg corn*,drained1 12-ounce jar pimento, drained¾ cup onion, finely chopped1 cup celery, finely choppedDirections1. In a small saucepan, combine marinade ingredients, and bring to a boil.Cool completely.2. Mix salad ingredients together.3. Pour cooled marinade over vegetables and stir.4. Place in a covered container and refrigerate overnight before serving.*Tip: if unable to find shoe peg corn substitute with white or yellow corn.Nutritional content per serving85 calories 0 grams trans fat 13 milligrams sodium1 gram protein 154 milligrams potassium 0 milligrams cholesterol0 total fat 39 milligrams phosphorus 20 grams carbohydrate0 saturated fat 2 grams fiber 12 milligrams calciumSuggestions• This will keep for several weeks in the refrigerator.— 69 —