Corn and Summer Vegetable Sauté

Photo: Jeff Kauck; Styling: Andrea Kuhn

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

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 27%
  • Fat: 2.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.7g
  • Carbohydrate: 15.9g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 232mg
  • Calcium: 43mg

Ingredients

  • 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

  1. 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.
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