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
How to Make It
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.
My meat and potatoes husband LOVED this and my teenagers raved. I made it exactly as the recipe states but left out the salt. My family ate this as dinner, and everyone went for seconds. The only thing I would do differently is to double the recipe next time!
Really wanted to love it... ended up liking it. I don't know how I feel about it all being cooked. I had nibbled on a little of it (that I had combined) before throwing it in to saute. I think I will definitely make this again, only leave the veggies raw and add a little lime to season. Yummy salsa, here we come!
I have made this recipe at least a dozen times. I sub celery for okra and omit the jalapeno to make it kid friendly. We eat it over Kashi 7 Grain pilaf and season with green Tabasco. It is a kid pleaser and a family fav!
This was amazing! I did make a couple of additions. I squeezed in the juice of one lime and added chopped avacodo right before serving. I also roasted the corn and peppers. The first night we had this with a chipotle seasoned filet and because we loved it so much we made a double batch the next night and had it with fish tacos! I will continue to make this over and over again!!