Sauteed Edible Cactus, Peppers, and Corn
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.
** 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.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.