Corn and Summer Vegetable Sauté

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