Summer Sauté

Ingredients:
1 large onion, very finely chopped
1 Tablespoon vegetable oil
1 1/2 cups corn kernels, fresh or frozen
1 pound zucchini, chopped
1, 28 ounce can plum or Roma tomatoes, crushed or chopped
1, 15 ounce kidney or black beans
1 teaspoon oregano
Pinch of black pepper

Directions:
In a large skillet, sauté the onion in the vegetable oil.
Add the corn, zucchini, tomatoes, beans, oregano, and pepper. Toss gently to combine. Cover the skillet, and cook mixture over low heat for 15 minutes, stirring gently a few times.

Serve over cooked pasta or rice.
Serving Suggestions:

Garnish with salsa.

Good pasta shapes: Radiatore, Ziti, Penne, Ruote, Farfalle, Conchiglie, Ditalini, Rotini

Makes 4-6 servings.

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Recipe submitted by: - Public Health of Seattle & King County: Reprinted with permission. http://www.metrokc.gov