A colorful side option, this veggie dish helps any entree look even better. Use fresh veggies in the summer or frozen beans and corn in the winter, as suggested below. Either way, it’s a winner!
—KIMBERLY STINE MILFORD, PA
START TO FINISH: 15 MIN. • MAKES: 4 SERVINGS
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.