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)
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
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.
Nutritional Information
- Calories:
- 90 (27% from fat)
- Fat:
- 2.7g (sat 0.2g,mono 1.5g,poly 0.9g)
- Protein:
- 3.7g
- Carbohydrate:
- 15.9g
- Fiber:
- 4.8g
- Cholesterol:
- 0.0mg
- Iron:
- 1.2mg
- Sodium:
- 232mg
- Calcium:
- 43mg
Member Ratings and Reviews
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Good recipe but I thought it was missing something. I substituted soybeans for the okra, which was excellent. Next time will not seed all the jalepeno, and will add lime juice and maybe a bit of cumin.08/02/09
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I served this over Halibut filets with brown rice. I mixed the cilantro into the rice instead of the saute for some color. Also left out the okra, just because I didn't fancy it. The sweetness of the fresh corn with the fish was fantastic, and the hint of spice put it over the top. YUM.07/06/09




