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Corn & Pepper Sauté
Makes 8 servings
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This colorful in-a-minute side dish is bursting with zip and snap. Substitute fresh corn in the summer months when it's most sweet and succulent.
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Ingredients
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2
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tablespoons margarine
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1
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cup chopped red onion
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1
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cup chopped red or green bell pepper
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2
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packages (10 ounces each) frozen whole kernel corn, thawed
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1
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teaspoon dried sage leaves
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3/4
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teaspoon salt
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1/4
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teaspoon black pepper
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1. Melt margarine in large nonstick skillet over medium heat. Add onion; cook and stir 3 minutes. Add bell pepper; cook and stir 3 minutes.
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2. Add corn, sage, salt and black pepper. Cook and stir 5 minutes or until vegetables are tender.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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101
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Calories from Fat
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24 %
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Total Fat
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3 g
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Saturated Fat
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1 g
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Cholesterol
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<1 mg
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Carbohydrate
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19 g
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Fiber
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2 g
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Protein
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3 g
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Sodium
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237 mg
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Dietary exchanges
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1 Starch
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1/2 Vegetable
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1/2 Fat
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