Makes 6 servings. Difficulty
1 Tablespoon canola oil 4 green onions, chopped 2 garlic cloves, minced 1 celery rib, diced 1 medium red bell pepper, diced 1/2 jalapeno pepper, seeded and minced 2 ears of corn, kernels cut off cob 1 zucchini, diced 1 15-oz. can black beans, drained and rinsed 1/3 cup cilantro, chopped Salt and freshly ground black pepper
Heat the oil in a large skillet over medium high heat. Add the onions and garlic; saute for 1 minute. Add the celery; saute for about 3 minutes. Reduce the heat to medium and add the bell pepper and jalapeno pepper; cook for about 5 minutes, stirring occasionally. Add the corn and zucchini; continue to cook for 5 minutes, again, stirring occasionally. Stir in the beans; cook for 2 minutes. Remove from heat and stir in cilantro and season with salt and freshly ground black pepper.