Sauteed Edible Cactus, Peppers, and Corn

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Sautéed Edible Cactus, Peppers, and Corn

Recipe Summary

Preparation time: 20 minutes

Number of servings: 4

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, with spines removed, cut in 1/4- to 1/2-inch diced pieces
    • finely minced cilantro or parsley

Directions

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.

Nutrition Facts
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 6%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 30mg 1%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Sugars 8g
Protein 5g  
Vitamin A 70%
Vitamin C 260%
Calcium 10%
Iron 8%
   
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 0
Meat 0
Fruit 0
Vegetable 2
Milk 0
Fat 0
Other 0

** 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.



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Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of Walgreens.com. Walgreens.com makes no representations, nor assumes any responsibility, concerning same.

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.
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