Corn & Pepper Sauté
Makes 8 servings
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.
cup chopped red onion
cup chopped red or green bell pepper
packages (10 ounces each) frozen whole kernel corn, thawed
teaspoon dried sage leaves
teaspoon black pepper
Melt margarine in large nonstick skillet over medium heat. Add onion; cook and stir 3 minutes. Add bell pepper; cook and stir 3 minutes.
Add corn, sage, salt and black pepper. Cook and stir 5 minutes or until vegetables are tender.
Publications International, Ltd.
Nutrients per Serving
Calories from Fat
Printed from fbnr.com