3 tablespoons butter
1/4 cup thinly sliced shallots
1 large red bell pepper, seeded and diced
3 pounds green beans, trimmed, cut into 2 inch lengths and cooked just until tender*
2 cups fresh or frozen, thawed corn kernels
Salt and pepper
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh tarragon leaves
1 teaspoon chopped fresh thyme leaves
How to make this recipe:
In a large skillet, melt butter. Cook shallots and pepper over medium high heat about three minutes or until slightly wilted. Add green beans and corn and cook about two minutes until heated through. Add salt and pepper to taste.
Combine herbs and stir in half of them. Remove mixture to a serving dish and sprinkle with remaining herbs.
Serves 8.
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