1 cup chopped onion 1 teaspoon olive oil 1 bag frozen okra 1 can diced tomatoes in juice 1 small can of corn (drained) salt and pepper to taste
Heat olive oil in a 1-2 quart non-stick pot. Saute chopped onions about for about 5 minutes. Add the frozen okra and cook about 5 minutes more. Then add the tomatoes with their juice and the drained corn. Bring to a boil, then cover and cook about 15-20 minutes until the vegetables are soft. Add salt and pepper to taste.