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
- 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
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; saute 1 minute.
- Add okra; saute 3 minutes.
- Reduce heat to medium. Add bell pepper and jalapeno; cook 5 minutes.
- Add corn; cook 5 minutes.
- Stir in beans; cook 2 minutes.
- Stir in cilantro; sprinkle with salt and black pepper.
Recipe originally posted on Cooking Light.
We hope you enjoy!
Peace Grl Out!