| 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 igor@digex.net on Jan 28, 1997.
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