Fresh green beans and sweet corn are two of the great early fall picks at southwestern Ontario markets, so naturally I decided to go Mexican when I found them in my basket. This simple recipe started off with a weekend breakfast in mind, but after getting up late and deciding to tinker around with the ingredients again, it became a tasty, colorful and nourishing dinner instead. Proof that the most enjoyable meals can be had by simply putting a pan together with some oil, vegetables and spices.
|Black and Green Bean Corn Hash|
|Recipe by Lisa Turner|
Published on October 13, 2008
Simple, colorful and zesty Mexican-style black bean and green bean potato hash