Chipotle Corn, Green Beans and Sweet Peppers
- Vegetable recipes
- Vegan
- Low calorie
- Vegetarian
Slice the beans and dice the onion and pepper to the same size as corn kernels for the best effect. Serve warm or cold as a salad.
Ingredients
- 4 to 6 corn cobs (or 3 cups/750 mL kernels)
- 2 tbsp (30 mL) olive, peanut or vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz (250 g) green beans, finely sliced crosswise
- 1/2 cup (125 mL) peeled seeded diced tomatoes
- 1 sweet red pepper, diced
- 2 canned chipotle peppers, seeded and minced
- 1 tbsp adobo sauce (from canned chipotles)
- 1 tsp (5 mL) dried oregano
- 3/4 tsp (4 mL) salt
Preparation
Cut off corn kernels from cobs.
In large skillet, heat oil over medium-high heat; fry onion and garlic until onion is soft, about 3 minutes. Add corn, beans, tomatoes, sweet and chipotle peppers, adobo sauce, oregano, salt and 1-1/4 cups/300 mL water; cook, uncovered, until vegetables are tender and most of the liquid is cooked out, 6 to 7 minutes (if too much liquid remains, cook over high heat until reduced).
More Information
Variation:Chipotle Corn, Green Beans and Sweet Pepper Salad:
Proceed as above; let cool; refrigerate until chilled. Mix in 1/2 cup/125 mL chopped fresh coriander, 2 tbsp/30 mL lime juice and 1/4 tsp/1 mL salt.
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