1 medium tomato, chopped
1 medium onion, chopped
1 bell pepper, seeded and chopped
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
2 pounds maxixe, peeled and sliced thin
3/4 cup cooked fresh corn (or 1/2 (11-ounce) can of corn, drained)
2 tablespoons olive oil
black pepper to taste
- Wash and prepare vegetables and fresh herbs.
- Heat skillet with oil over medium heat.
- Add tomato, onion, bell pepper, parsley, maxixe, and corn.
- Sauté until the vegetables are tender but firm.
- Add pepper to taste, if desired.
- Use vegetable or canola oil instead of olive oil for a less expensive choice.
- Serve with 1/2 cup brown rice, 1/2 cup whole wheat pasta, or a slice of whole wheat bread.
This vegetable is similar to the cucumber and is popular in Northern Brazil and the West Indies where it is called West Indian gherkin. It can be eaten raw and has a slight lemony taste. In Brazil, the variety of seed is called "Maxixe do norte" ("Maxixe of the north" in Portugese). In this part of Brazil, it is used in salads and soups, and cooked with beef dishes. For more information on Brazilian crops, visit: www.worldcrops.org
Serving size: 1 cups
Fruits and Vegetables: 1 cup
Fat: 4 g
Fiber: 2 g
Sodium: 5 mg