Vegetable Medley
Yield
5 servingsPrep
10 minCook
5 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sesame oil
|
|
| 1 | each |
onions
diced |
|
| 12 | ounces |
corn kernels, canned
drained, or, 1 c fresh or frozen corn |
|
| 1 | each |
sweet yellow bell peppers
diced |
|
| 1 | can |
tomatoes
diced, drained |
*
|
| 15 | ounces |
black beans
|
|
| 1 | tablespoon |
umeboshi vinegar
(or more if desired) |
* |
| 1 | teaspoon |
basil
or dill, dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sesame oil
|
|
| 1 | each |
onions
diced |
|
| 346.8 | ml/g |
corn kernels, canned
drained, or, 1 c fresh or frozen corn |
|
| 1 | each |
sweet yellow bell peppers
diced |
|
| 1 | can |
tomatoes
diced, drained |
*
|
| 433.5 | ml/g |
black beans
|
|
| 15 | ml |
umeboshi vinegar
(or more if desired) |
* |
| 5 | ml |
basil
or dill, dried |
*
|
Directions
Heat oil; sauté onion until translucent. Add corn, yellow pepper and simmer for 5 minutes. Add beans and heat thoroughly. Stir in vinegar and herbs. Delicious served hot, cold or at room temperature.
