| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 5 | Servings | |
INGREDIENTS
| 2 | lg | Ears fresh white corn |
| 2 | ts | Olive oil |
| 3 | c | Sliced green beans, (1 pound) (2-inch) |
| 1/2 | c | Vertically sliced onion |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 1/2 | c | Chopped seeded tomato |
| 1 | tb | Chopped fresh basil |
| 2 | ts | White wine vinegar |
INSTRUCTIONS
Cut whole kernels from ears of corn; set corn aside, and discard cobs. Heat oil in a large nonstick skillet over medium-high heat. Add green beans and onion; saute 7 minutes. Add corn, salt, and pepper; cook over medium heat 5 minutes, stirring occasionally. Remove from heat; stir in remaining ingredients. Yield: 5 servings (serving size: 1 cup). Per serving: 72 Calories; 2g Fat (26% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 286mg Sodium Recipe by: Cooking Light, Sept. 1995, page 142 Posted to MC-Recipe Digest V1 #401 by [email protected] on Jan 28, 1997.
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