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Summer Vegetable Sauté
  (127 ratings) Nutrition Information:
Calories: 261Protein: 11 g Carbs: 49 g Fat: 5 g Saturated Fat: 1 g Sodium: 807 mg Fiber: 12 g
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A main meal in minutes - serve this corn, veggie and bean saute over rice and enjoy!
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Ingredients:
1 large onion, very finely chopped
1 Tbsp olive oil
1 1/2 cups corn kernels, fresh or frozen
1 pound zucchini, chopped
1 28-ounce can plum or Roma tomatoes, crushed or chopped
1 15-ounce kidney or black beans
1 tsp oregano
Pinch of black pepper
1 Tbsp olive oil
1 1/2 cups corn kernels, fresh or frozen
1 pound zucchini, chopped
1 28-ounce can plum or Roma tomatoes, crushed or chopped
1 15-ounce kidney or black beans
1 tsp oregano
Pinch of black pepper
Directions:
| 1 | In a large skillet, sauté the onion in the vegetable oil. |
| 2 | Add the corn, zucchini, tomatoes, beans, oregano, and pepper. Toss gently to combine. |
| 3 | Cover the skillet, and cook mixture over low heat for 15 minutes, stirring gently a few times. |
| 4 | *Lower sodium by using no salt added or low-sodium canned items.* |
| 5 | ENJOY! |
| Ratings & Reviews |
(127 ratings) |
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