I love cooking fresh vegetables in the summertime and love being a part of the Summerfest 2010 community where bloggers feature recipes for certain produce for the next few weeks. To participate, read more about Summer Fest on Away to Garden from Margaret. This week’s theme features beans, greens and herbs, whichever you choose. My recipe for Green Beans with Cilantro and Pine Nuts is so easy and light. I added some leftover corn from grilling out the night before, but this recipe is great with or without it. The fresh lime juice and pine nuts add great flavor to this simple side dish.
Green Beans with Cilantro and Pine Nuts
1 pound green beans trimmed
1 teaspoon olive oil
1 cup corn kernels, cooked
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoon pine nuts, toasted
1. Bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, 5 to 7 minutes or until tender but still crisp. Drain.
2. Heat oil in a large nonstick skillet. Add beans, corn, salt, pepper, lime juice, cilantro and pine nuts. Cook 2 minutes or until heated through. Serve immediately.