Side Dishes
Quick and Easy
Vegetable,
Serving Size: 1/2 cup Recipe Serves: about 12
Living Well Eating Smart

Nutrition facts:
calories 97, total fat 3 g, saturated fat <1 g, cholesterol 0 mg, sodium* 138 mg, total carbohydrate 15 g, dietary fiber 3 g, protein 3 g.
* sodium content will be lower when beans are drained and rinsed to remove excess salt.
recipe featured in living well eating smart newsletter #18 (8/6-10/1/08).
12 ounce bag of Green Giant Valley Fresh Steamers Cut Green Beans
12 ounce bag of Green Giant Valley Fresh Steamers Niblets Corn
1 large portabella mushroom cap, cut into 1/2 inch slices
1 cup (5 tomatoes) Sunset Campari Tomatoes, quartered
1 15.5 ounce can Big Y Garbanzo beans, drained and rinsed
4 tablespoons Drew's All Natural Rosemary Balsamic dressing, divided in half
Big Y No Stick Cooking Spray with Canola Oil
water
Step 1: Cook corn and green beans individually in microwave for 4 minutes per manufacturer's instructions.
Step 2: Meanwhile, spray large skillet with cooking spray, heat on medium and saute mushroom until soft (about 4 minutes). Add 1 teaspoon of water to moisten pan as needed.
Step 3: Add in corn and green beans, mix and let set for 30 seconds.
Step 4: Mix in half of salad dressing and cook for 2 minutes.
Step 5: Add tomatoes and beans. Cook for 3 minutes, stirring often.
Step 6: Mix in remaining dressing and cook for 2 more minutes.