CACTUS - SAUTÉED NOPALES, PEPPERS AND CORN
Makes 4 servings
Each serving equals four 5 A Day servings
Ingredients
1 large red bell pepper
1 large green bell pepper
1 large onion
1 Tbsp trans-fat free butter
4 small ears of small summer corn
1/2 lb fresh, firm edible cactus, deprickered, cut in 1/14- to 1/2-inch dice
finely minced cilantro or parsley
Halve peppers, then remove seeds and stems.
Cut into 1/4-1/2 inch squares.
Cut onions the same size.
Cook both vegetables in butter in a heavy pan over moderate heat until just softened.
Shuck corn, than cut from cob.
Add edible cactus and corn to peppers and onion; stir over high heat until vegetables are cooked through, but firm-tender, about 5 minutes.
Sprinkle with herbs and serve hot.
Nutritional analysis per serving: Calories 184, Protein 6g, Fat 4g, Calories From Fat 20%, Cholesterol 8mg, Carbohydrates 32g, Fiber 4g, Sodium 29mg.
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