Recipes from Motivation Plus LLC - Corn and Summer Vegetable Sauté


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Recipes

Corn and Summer Vegetable Sauté

Cooking Light, June 2007

This ultra-easy recipe takes advantage of all the flavors summer vegetables have to offer.

Use parsley or chives in place of cilantro, if you prefer. Garnish with chives.

1 tablespoon canola oil
1/2 cup chopped green onions (about 4)
1 garlic clove, minced
1 cup sliced fresh okra (about 4 ounces)
1 cup chopped red bell pepper (about 1)
1 finely chopped seeded jalapeño pepper
1 cup fresh corn kernels (about 2 ears)
1 (15-ounce) can black beans, rinsed and drained
1/3 cup minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute. Add okra; sauté 3 minutes. Reduce heat to medium. Add bell pepper and jalapeño; cook 5 minutes. Add corn; cook 5 minutes. Stir in beans; cook 2 minutes. Stir in cilantro; sprinkle with salt and black pepper.

6 servings (serving size: 2/3 cup)

Nutrition: Calories: 90 (27% from fat), Fat: 2.7g (sat 0.2g,mono 1.5g,poly 0.9g), Protein: 3.7g, Carbohydrate: 15.9g, Fiber: 4.8g, Cholesterol: .0.0mg, Iron: 1.