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The green beans retain their bright color and still get tender with this cooking method. Charring the corn and tomatoes enhances their flavor, and adds a nice pop of color. Use the kernels off a fresh ear of corn, if possible, but frozen, thawed corn will work, too. Make it with the Lemon-Garlic Chicken, pictured
How to Make It
Place the green beans, onion, and 1/4 cup water in a medium skillet. Bring to a boil over medium-high. Cook until the water has evaporated, about 5 minutes. Add 1 1/2 teaspoons of the oil, and 1/8 teaspoon each of the salt and pepper; cook until the beans and onions are tender, about 5 minutes longer. Transfer to a plate. Reserve half for Day 2 Lunch.
Add the remaining 1 1/2 teaspoons oil to the skillet, and swirl to coat. Add the tomatoes and corn; cook, stirring occasionally, until the tomatoes burst and the corn is charred. Toss with the lemon juice and remaining 1/8 teaspoon each salt and pepper. Reserve half for Day 3 Dinner. Add the remaining corn and tomatoes to the plate with the green beans.