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Ingredients
- 1/4 cup chopped carrot
- 1 T. olive oil
- 2-3/4 cups fresh or frozen corn, thawed
- 1/4 cup chopped water chestnuts
- 1/4 cup sweet red pepper
- 1 tsp. dried parsley flakes
Details
Servings 4
Preparation
Step 1
In a large skillet, saute carrot in oil until crisp-tender.
Stir in the corn, water chestnuts, red pepper and parsley, heat through.
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