Recipe Summary:

Preparation Time: 20 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 1.50

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 1/4 – 1/2 inch cubes
finely minced cilantro or parsley

Directions:
Halve peppers, then remove seeds and stems. Cut into ¼–½ inch squares. Cut onions the same size. Cook peppers and onions in butter in a heavy pan over moderate heat until just softened. Shuck 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

Sauteed Cactus, Peppers and Corn
Serving Size 1/4 recipe