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Ingredients
- Corn oil and extra virgin olive oil blend, (see note below)
- 1 Tbsp. Chopped shallots
- 2 tsp Chopped garlic
- 1 c. Haricot verts, (baby green beans), blanched and refreshed
Directions
- In a skillet heat oil and saute/fry shallots and garlic. Add in haricot verts, toss to coat and cook till heated through.
- Note: Whisk together 3 parts corn oil to 1 part extra virgin olive oil.
- Yield: 2 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 13g | |
| Calories 14 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 49mg | 1% |
| Total Carbs 3.09g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.53g | 1% |
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