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CACTUS - SAUTÉED NOPALES, PEPPERS AND CORN

Makes 4 servings
Each serving equals four 5 A Day servings

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 1/14- to 1/2-inch dice
finely minced cilantro or parsley
 

Halve peppers, then remove seeds and stems. 

Cut into 1/4-1/2 inch squares. 

Cut onions the same size. 

Cook both vegetables in butter in a heavy pan over moderate heat until just softened.

Shuck corn, than 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.
 

Nutritional analysis per serving: Calories 184, Protein 6g, Fat 4g, Calories From Fat 20%, Cholesterol 8mg, Carbohydrates 32g, Fiber 4g, Sodium 29mg.