Sautéed Edible Cactus, Peppers, and Corn
Preparation time: 20 minutes
Number of servings: 4
- 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, with spines removed, cut in 1/4- to 1/2-inch diced pieces
- finely minced cilantro or parsley
Halve peppers; then remove seeds and stems. Cut into 1/4- to 1/2-inch squares. Cut onions the same size. Cook peppers and corn in butter in a heavy pan over moderate heat until just softened.
Remove husks and silk from corn; then 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.
|Sautéed Edible Cactus, Peppers, and Corn|
|Serving Size 1/4 of recipe
|Amount Per Serving
|Calories 180 Calories from Fat 35
|% Daily Value (DV)* |
|Total Fat 4g
| Saturated Fat 2g
|Total Carbohydrates 31g
| Dietary Fiber 4g
| Sugars 8g
|* Percent Daily Values are based on a 2,000-calorie diet.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.