Corn and Green Beans with Toasted Almonds
I’ve loved green beans since childhood when my mom cooked them for me with a little olive oil and dill. Simply add corn, sharp red onions, and garlic and you have the beginnings of a picnic salad—in this case three of them. This recipe is an invitation to capitalize on some of summer’s best—fresh-picked green beans and corn. Or use frozen green beans and corn, which have the advantage of coming trimmed, husked, and prepped. I like this dish on a bed of grains, with a little feta cheese on top, served at a dinner table or picnic table. Substitute fresh dill for dried if you are living my fresh herb kitchen garden dream.
Ingredients
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 4 garlic cloves, minced
- 2 cups frozen green beans
- 2 cups frozen corn
- 1 teaspoon dried dill
- Salt
- Freshly ground black pepper
- ¾ cup slivered roasted almonds
Serving suggestion
3 to 4 cups cooked grain (brown rice, quinoa, couscous)
Feta cheese
Simple Salad Dressing (p. 147) or Creamy Herb Sauce (p. 146)
Instructions
- 1Heat the olive oil in a large skillet over medium heat. Toss in the chopped red onion and sauté until it begins to soften, about 3 minutes. Add the garlic and cook for 30 more seconds.
- 2Add the green beans, corn, and dill. Season with salt and continue to sauté until the beans and corn are warmed through, about 3 more minutes.
- 3Stir in the almonds, and season with salt and black pepper to taste.
- 4Spoon the Corn and Green Beans with Toasted Almonds onto the cooked grain of your choice, sprinkle with feta, and dress with Simple Salad Dressing or Creamy Herb Sauce.
Easy Ingredient Swaps
↔Salad greens for the cooked grain.
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