Paired with a tomato-pepper salad and a peaches and cream cake, this herby main is lush with peak green beans and corn.

Green beans are cooked in a creamy fresh corn and epazote puree, topped with a chunky, spicy cooked tomato salsa, and garnished with pumpkin seeds. It comes from Campeche, in the Yucatán Peninsula.

Cookbook Author Amanda Frederickson made a Tomato, Green Bean and Corn Salad. (see recipe below) Amanda's cookbook, Simple Beautiful Food is available wherever you buy books. For more information ...

With tongs, transfer the corn to a rimmed baking sheet. When cool enough to handle, cut the kernels from the corncobs. Add the green beans to the pot and boil until crisp-tender, about 3 minutes.

Heat oven to 450°F. Empty a 12-ounce bag of fresh green beans onto a rimmed baking sheet sprayed with oil. Drizzle with olive oil, season with salt and pepper, toss, and spread out on pan.

"This whole meal costs under $5 once you have the spices. Every time we're excited for it as if we're eating out." ...

Add the green beans and boil, 3 minutes. Add the corn to the pot and cook until both corn and green beans are crisp tender, about 1 minute more.

One of the best things about summer is having fresh fruits and vegetables. As I have admitted before, I am not very good about getting my "daily recommended allowance" of fruits and veggies. But ...

Stir in salsa, beans and corn; cook and stir 4 to 5 minutes or until thickened and heated through. ... Serve with a packaged green salad and whole-grain rolls. Baked tilapia florentine.

His grandmother is 93 and likes corn, green beans, and carrots right now. I asked if I could bring some side dishes with broccoli or something different and she totally gave me side-eye and said ...