Directions:
- 1. Blanch the beans and corn separately until just tender in boiling water. Rinse under cold water. Drain and reserve.
- 2. Melt the oil and butter in a large skillet over medium-low heat. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.
- 3. Stir the blanched vegetables into the onions, coating with butter. Toss with broth, adding sage. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes. Cook, covered, another 5 minutes. Add the parsley, adjust the seasonings and serve immediately.
- Per serving: 200 calories, 32 g carbohydrates, 9 g protein, 6 g fat, 5 mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.46 Kcal (1070 kJ) | ||
| Calories from fat | 21.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 120.34mg | 5% | |
| Potassium | 974.56mg | 21% | |
| Total Carbs | 46.67g | 16% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 13.37g | 53% | |
| Protein | 12.96g | 26% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 13.5mg | 75% | |
| Calcium | 68.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 125.52 Kcal (526 kJ) | ||
| Calories from fat | 10.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 4% | |
|---|---|---|---|
| Cholesterol | 1.88mg | 1% | |
| Sodium | 59.13mg | 5% | |
| Potassium | 478.87mg | 21% | |
| Total Carbs | 22.93g | 16% | |
| Sugars | 3.85g | 31% | |
| Dietary Fiber | 6.57g | 53% | |
| Protein | 6.37g | 26% | |
| Vitamin C | 16.6mg | 56% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 6.6mg | 75% | |
| Calcium | 33.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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