Corn and Summer Vegetable Sauté

This ultra-easy recipe, Corn and Summer Vegetable Sauté, takes advantage of all the flavors summer vegetables have to offer. We add almost nothing―salt, pepper, and a little cilantro―and let the spicy jalapeños, sweet corn, pungent green onion, and crunchy okra speak for themselves. To make this dish a meal, add lightly seasoned cooked chicken, shrimp, or cubed tofu to the mix at the very end.

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.

Enjoy a recipe you can use all summer long!  SimplyFit4Life staff

Judy Preciado is an Independent Consultant. Her areas of expertise are Social Media/Marketing, Promotions, Event Production and Wellness. She co-founded SimplyFit4Life and is currently Director of Media/Marketing with SF4L. Her most meaningful investment in life is with her family. Her greatest relationship is with her God.
Judy Preciado
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