Ingredients
- 1 tablespoon oil, preferably olive
- 2 cloves garlic, chopped
- 1 pound green beans, trimmed
- 1 can (11 ounces) Mexicorn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pint cherry tomatoes, halved, about 2 cups
Make it step by step
- In large nonstick skillet heat oil over medium-high heat. Add garlic; cook 30 seconds. Stir in green beans; cook until beans begin to soften, about 2 minutes.
- Add 1/4 cup water; cover. Cook until most of water has evaporated, about 3 minutes. Stir in corn, chili powder, salt, and pepper; cook until corn is heated through, about 2 minutes. Stir in tomatoes; cook until tomatoes begin to soften slightly, about 2 minutes.
- Serves 6
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Batya, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.