Nutty beans and baby corn with currants
- 4 cups green beans
- 425g can baby corn
- 1/4 cup slivered almonds, toasted
- 2 tablespoons currants
- 1 tablespoon red wine vinegar
- 1/2 tablespoon olive oil
Total fat 8g
Saturated fat 1g
Dietary fibre 6g
1 Microwave or steam beans and baby corn for 2 minutes until tender-crisp and beans are bright green.
2 Drain any liquid from beans and corn then combine with almonds and currants.
3 Whisk together vinegar and oil then drizzle dressing over bean mixture before serving.
Serve these veges with grilled white fish and steamed baby potatoes.
Hanu de Jong
Read more about this chef..