A bright, colorful side option, this quick dish makes any entree look good. Make it with fresh veggies in the summer or as is with frozen in the winter months; either way, it's a winner! —Kimberly Stine, Milford, Pennsylvania
Featured In: 23 Favorite Thanksgiving Recipes for the Slow Cooker
- 3 cups frozen cut green beans, thawed
- 1 package (10 ounces) frozen corn, thawed
- 2 tablespoons butter
- 1 teaspoon canola oil
- 1-1/2 teaspoons dried thyme
- 1/4 teaspoon salt
- Dash pepper
- In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper. Yield: 4 servings.
Originally published as Green Bean & Corn Medley in Simple & Delicious December/January 2011, p26
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