Southwest Summer Stir Fry

Take advantage of sweet corn when ti's i n season! This recipe can be easily doubled for a larger gathering.

Ingredients:

• 2 teaspoons olive oil
• 1 small zucchini, diced
• 1 small green pepper, diced
• 1 small onion, diced
• 1 teaspoon ground cumin
• 1 1/2 cup fresh corn kernels (cut from 3 ears corn)
• 1 large vine-ripened tomato, peeled, seeded and diced
• 1 teaspoon honey
• 1/4 teaspoon sea salt
• 1/2 teaspoon Tabasco or other hot sauce
• 1/4 cup chopped fresh cilantro or parsley
• 2 tablespoons chopped dry-roasted peanuts, optional

Preparation:

1. In a work or large skillet, heat oi over medium-high heat. Add zucchini, green peppers and onions and cook, stirring, until the vegetables are tender, about 5 minutes.
2. Stir in cumin. Add corn and cook until it is just tender, about 3 minutes. Stir in tomatoes, honey, salt and hot sauce and cook for 3 minutes. Remove from the heat. Stir in cilantro or parsley and sprinkle with peanuts, if using.

Nutritional Information per Servings:

• 120 Calories
• 3.2g Fat
• 0.4g Saturated Fat
• 3.0g Protein
• 29g Carbohydrate
• 3.6g Fiber
• 191 mg Sodium

Source Healthy Living Kitchens