Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

This all-purpose side dish incorporates lots of late-summer produce—great for using your garden bounty or farmers' market finds.

David Bonom
Recipe by Cooking Light June 2009

Gallery

Randy Mayor; Stylist: Leigh Ann Ross

Recipe Summary

Yield:
8 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Cut poblano chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.

  • Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook 25 minutes or until tender. Drain.

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes. Add garlic; sauté 1 minute. Stir in beans and corn; sauté 6 minutes or until corn is tender. Add poblano and tomatoes; cook 2 minutes. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.

Nutrition Facts

243 calories; fat 2.9g; saturated fat 0.4g; mono fat 1.4g; poly fat 0.5g; protein 12.1g; carbohydrates 45.1g; fiber 12.5g; cholesterol 0mg; iron 3.3mg; sodium 163mg; calcium 53mg.
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