Corn and Summer Vegetable Sauté

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Corn and Summer Vegetable Sauté Recipe

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

6 servings (serving size: 2/3 cup)

Ingredients

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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

Preparation

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.

Created date

May 2007

Nutritional Information

Calories 90
Caloriesfromfat 27 %
Fat 2.7 g
Satfat 0.2 g
Monofat 1.5 g
Polyfat 0.9 g
Protein 3.7 g
Carbohydrate 15.9 g
Fiber 4.8 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 232 mg
Calcium 43 mg