Rating: 4.5 stars
18 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 6
  • 5 star values: 11

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

Elizabeth Riely
Recipe by Cooking Light June 2007

Gallery

Jeff Kauck; Styling: Andrea Kuhn

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

90 calories; calories from fat 27%; fat 2.7g; saturated fat 0.2g; mono fat 1.5g; poly fat 0.9g; protein 3.7g; carbohydrates 15.9g; fiber 4.8g; cholesterol 0mg; iron 1.2mg; sodium 232mg; calcium 43mg.
Advertisement
Advertisement