Nutty beans and baby corn with currants
Nutrition Info.(per serve)
- 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
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