4 ears Florida sweet corn, kernels cut off the cobs
1 pound fresh Florida snap beans, rinsed and stems trimmed
2 large Florida bell peppers, trimmed and sliced thin
¼ cup green onion, chopped fine
½ lemon, juiced
1 teaspoon olive oil
1 teaspoon seasoning blend (Greek, Latin, or Cajun)
Sea salt and fresh ground pepper to taste
Preheat a large sauté pan over medium heat. Add oil to the preheated sauté pan. Carefully add the trimmed snap beans to the sauté pan. Cook snap beans for 2 to 4 minutes until they start to get some color. Add the corn kernels and sliced bell pepper to the cooking snap beans. Cook ingredients for another 2 to 4 minutes until the ingredients become crisp-tender. Add the seasoning blend and lemon juice. Stir ingredients to combine. Add the green onion and taste. Adjust seasoning with sea salt and pepper. Remove from heat and serve warm as a side dish.
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