4 to 6 servings


This recipe is colorful, quick and easy to prepare, and a tasty side dish or main-meal vegetarian entrée.


  • 1 to 2 ear(s) fresh corn
  •   or 1½ cups thawed frozen or drained canned whole-kernel corn
  • ½ to ¾ cup each coarsely chopped green pepper, chopped sweet red pepper,
  •   chopped peeled onion or thinly sliced green onion (include some green tops),
  •   and chopped celery
  • 1 each small zucchini and yellow squash, each cut lengthwise in quarters
  •  and then into ¼ to ½-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 (15-ounce) can garbanzo or navy or Great Northern beans, drained
  • Salt and freshly ground black pepper to taste
  • Few drops hot pepper sauce (optional)
  • ½ cup snipped parsley or cilantro leaves (no stems)
  • Sprigs of parsley or cilantro for garnish (optional)


Remove cornhusks and silks from fresh corn ears.  Cut kernels from corn ears, using a very sharp knife. Prepare remaining vegetables for sautéing.

In a medium heavy skillet, heat olive oil over moderate heat.  Add corn, green and sweet red peppers, onion or green onion, and celery.  Sauté vegetables, stirring frequently, in hot olive oil for about 1 minute.  Add zucchini and yellow squash and continue sautéing 30 to 60 seconds or until vegetables are just crisp tender, stirring frequently. 

Add beans, mixing gently but well, and continue cooking just until beans are heated through. Do not overcook; vegetables should not be soft and mushy.  Season with salt, pepper, and hot sauce, if desired.  Add snipped parsley or cilantro and toss mixture gently.  Serve immediately.  May garnish each serving with a sprig of parsley or cilantro.

Variations:  Season with seasoned salt and/or seasoned pepper.

Sauté 1 medium to large carrot or parsnip, peeled, cut in half lengthwise, and then into ¼ to ½-inch pieces, in hot olive oil for about 2 minutes before adding corn, peppers, onion, and celery to the skillet.

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