Mexican Corn Saute

Photo: flickr user Laurel Fan

Ingredients

1 tablespoon oil, preferably olive

2 cloves garlic, chopped

1 pound green beans, trimmed

1 can (11 ounces) Mexicorn, drained

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 pint cherry tomatoes, halved, about 2 cups

Preparation

In large nonstick skillet heat oil over medium-high heat. Add garlic; cook 30 seconds. Stir in green beans; cook until beans begin to soften, about 2 minutes.

Add 1/4 cup water; cover. Cook until most of water has evaporated, about 3 minutes. Stir in corn, chili powder, salt, and pepper; cook until corn is heated through, about 2 minutes. Stir in tomatoes; cook until tomatoes begin to soften slightly, about 2 minutes.

Serves 6