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

Corn and Summer Vegetable Sauté

canola oil

onions

garlic clove,

okra

red bell pepper (about 1)

jalapeño pepper

corn kernels (about 2 ears)

black beans,

cilantro

salt

black pepper

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.


We loved this!  Can't say enough good things about it:  easy, quick, delicious!  I used chives instead of cilantro.  It was a huge hit!

My meat and potatoes husband LOVED this and my teenagers raved. I made it exactly as the recipe states but left out the salt. My family ate this as dinner, and everyone went for seconds. The only thing I would do differently is to double the recipe next time!

Really wanted to love it... ended up liking it. I don't know how I feel about it all being cooked. I had nibbled on a little of it (that I had combined) before throwing it in to saute. I think I will definitely make this again, only leave the veggies raw and add a little lime to season. Yummy salsa, here we come!

Super yummy and super easy!  I used this as a vegetarian main for dinner tonight and couldn't be more satisfied!

I have made this recipe at least a dozen times.  I sub celery for okra and omit the jalapeno to make it kid friendly.  We eat it over Kashi 7 Grain pilaf and season with green Tabasco.  It is a kid pleaser and a family fav!

This was amazing! I did make a couple of additions.  I squeezed in the juice of one lime and added chopped avacodo right before serving. I also roasted the corn and peppers. The first night we had this with a chipotle seasoned filet and because we loved it so much we made a double batch the next night and had it with fish tacos!  I will continue to make this over and over again!!

Actually I have a question. What subsituting avocado for the okra and of course using lime juice.

love love love..cool..refreshing..wonderful

The dish seemed unfinished and bland, but I served it with a dollop of sour cream, and it was perfect.

Wonderful dish ~ we all like it very much.   Good way to get vege's in one dish.

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.

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.

This is a delicious recipe, but it is NOT 90 calories a serving.  The beans themselves are almost 250 calories per serving.  This doesn't mean it's not very healthy, because it is.  Just be aware that Cooking Light's nutritional facts are slightly off.  

Like I said, it's very yummy.  And filling!

Did not use okra or cilantro. Did use parsley and canned corn. Liked very much. Next time though I will add some fresh lime juice for a little extra kick and maybe a little celery for crunch. Served it cold. Very good though. Will definitely make again all summer.

I loved this recipe...cut the okra very thin and had no issues with gooey, sticky okra-mess...also, omitted the cilantro b/c I dislike it.  Will make again, for certain.

corn and summer vegetable sauté

Servings: 4

Author : Elizabeth Riely

Ingredients

Instructions

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