Corn & Pepper Sauté
the Editors of Publications International, Ltd.
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.
Yield
Makes 8 servings
Ingredients
| 2 | tablespoons margarine |
| 1 | cup chopped red onion |
| 1 | cup chopped red or green bell pepper |
| 2 | packages (10 ounces each) frozen whole kernel corn, thawed |
| 1 | teaspoon dried sage leaves |
| 3/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
Preparation
- 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.
Nutritional Information
| Sodium | 237 mg |
| Protein | 3 g |
| Fiber | 2 g |
| Carbohydrate | 19 g |
| Cholesterol | <1 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 24 % |
| Calories | 101 |
Dietary Exchange
| Vegetable | 1/2 |
| Starch | 1 |
| Fat | 1/2 |
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