Meatless Monday: Corn and Summer Vegetable Saute

A recent study showed that the total direct medical costs in the United States attributable to meat consumption were estimated to be $30-60 billion a year. This was based on the higher occurrence of hypertension, cancer, heart disease, diabetes, gallstones and obesity among omnivores compared with vegetarians.

If there is a correlation between meat consumption and medical problems and costs, imagine how much this could be lowered simply by taking meat out of your diet just one day a week!

To assist with going meatless once a week, we have a new recipe that is perfect for the warmer weather and changing seasons!

Corn and Summer Vegetable Saute

Ingredients:

• 1 tablespoon canola oil
• 1/2 cup chopped green onions (about 4)
• 1 garlic clove, minced
• 1 cup sliced fresh okra (about 4 ounces)
• 1 cup chopped red bell pepper (about 1)
• 1 finely chopped seeded jalapeno pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/3 cup minced fresh cilantro
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preparation:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; saute 1 minute.
2. Add okra; saute 3 minutes.
3. Reduce heat to medium. Add bell pepper and jalapeno; cook 5 minutes.
4. Add corn; cook 5 minutes.
5. Stir in beans; cook 2 minutes.
6. Stir in cilantro; sprinkle with salt and black pepper.

Recipe originally posted on Cooking Light.

We hope you enjoy!

Good Happens.

Peace Grl Out!

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