Green Beans and Corn
Facing dietary restrictions due to kidney disease can make meal planning a daunting task, especially when you're trying to find recipes that are both nutritious and flavorful. Our Simple and Delicious: Kidney-Friendly Green Beans and Corn recipe offers a solution by delivering a tasty side dish that meets your dietary needs without sacrificing taste.
This recipe is specifically designed for beginners in the kitchen, using easy-to-find ingredients like frozen corn, green beans, and fresh parsley. It's a great option for those looking to maintain a kidney-conscious diet, without feeling deprived of flavorful meals. With minimal preparation time and straightforward steps, this dish is not only easy to make but also supports your health goals, making it a must-try for anyone managing kidney disease.
Growing up with both of my parents facing chronic kidney disease (CKD), I witnessed firsthand the challenges of maintaining a satisfying and nutritious diet. With over 25 years of experience as a Registered Dietitian, I've turned my passion for creating delicious, kidney-friendly recipes into a practical approach to CKD management.
This Green Beans and Corn recipe uses easy-to-find ingredients and adheres to evidence-based dietary guidelines, making it both heartening and health-conscious. By prioritizing nutrient-rich, low-sodium ingredients, this side dish fits seamlessly into a balanced diet and is part of our March Kidney Friendly Menu which supports kidney health while ensuring meals are as enjoyable as they are nourishing.
This green beans and corn recipe is a wonderful addition to a Chronic Kidney Disease diet because it carefully balances flavor with nutritional requirements. The ingredients are naturally low in sodium and potassium, making them suitable for those monitoring their kidney health. Additionally, the use of fresh parsley and black pepper adds a flavorful boost without relying on high-sodium seasonings, ensuring that the dish is both delicious and mindful of dietary restrictions.
You can serve this with our Greek Meatballs recipe, part of our turkey entrees for kidney failure section. You might like to eat some healthy Marry Me Chicken with it instead! Try it with our garlic turmeric rice or as part of another of our healthy meals for chronic kidney disease.
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Ingredients in Corn and Green Beans
Discover the delightful combination of corn and green beans in this simple and tasty side dish. This recipe requires just a handful of ingredients to create a flavorful medley.
- Butter, unsalted: This rich and creamy ingredient adds flavor and moisture to the dish, acting as the primary cooking fat.
- Frozen corn: Sweet and juicy, corn adds color and a pleasant texture that complements the other vegetables.
- Minced garlic: Infusing the dish with a pungent and aromatic flavor, garlic enhances the overall taste profile.
- Frozen chopped green beans: These nutritious greens introduce a satisfying crunch and balance the sweetness of the corn.
- Chopped onion: Offering a subtle sweetness and a hint of sharpness, onions form the base for building flavors in the recipe.
- Fresh parsley: This herb adds a burst of freshness and a pop of color, elevating the dish with its fragrant notes.
- Black pepper: Spicy and sharp, black pepper adds a touch of heat and depth to round out the flavors.
See recipe card for quantities.
How to Make Green Beans Corn
Dive into this easy and delicious vegetable side dish featuring frozen corn and green beans, perfect to accompany any meal. With a few simple steps, you’ll have a flavorful dish ready in no time, using ingredients straight from your kitchen.
- Melt the butter over medium heat in a large skillet. Add the onions and cook for 3-4 minutes to soften.
- Add the frozen corn and green beans to the skillet, and stir into the butter. Cook until they are heated through, about 5 minutes
- Add the garlic and stir to combine, and cook 1-2 more minutes.
- Once the mixture is hot, add the parsley and black pepper, stir to combine and cook for 1-2 more minutes.
- Remove from heat and separate into servings of about 1 cup each.
Hint: Use Fresh Vegetables: While the recipe calls for frozen corn and green beans, feel free to substitute with fresh alternatives for a different texture and taste. Just adjust the cooking time as needed to ensure they're heat properly.
Variations for Green Beans and Corn
If you're looking for a simple and delicious side dish, this Green Beans and Corn recipe is a perfect choice. It's versatile enough to complement a variety of main courses, and its fresh ingredients make for a delightful addition to any meal.
Here are a few CKD-friendly variations to consider:
- Herb Infusion: Enhance the flavor profile by adding fresh herbs like dill or basil instead of parsley. These herbs can offer a refreshing twist without affecting the kidney-friendly nature of the dish.
- Zesty Lemon: For a citrusy kick, squeeze fresh lemon juice over the finished dish just before serving. The acidity from the lemon can brighten the flavors while keeping the sodium content low.
- Nutty Crunch: Sprinkle toasted almonds or sunflower seeds on top for added texture and a nutty flavor. These nuts and seeds are typically lower in phosphorus and can be a great addition for those following a renal diet.
Feel free to experiment with these variations to discover your perfect side dish!
Storage Tips for Green Beans and Corn
Creating a delightful side dish for your meal doesn't have to be complicated. This corn and green beans recipe is simple yet flavorful, bringing together staple ingredients for a wholesome addition to your table.
- Refrigerator: Allow the dish to cool completely before transferring it to airtight containers. Store it in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
- Freezer: Place the cooled dish in freezer-safe containers or heavy-duty zip-top bags. Be sure to remove as much air as possible before sealing to prevent freezer burn. Label the container with the date and store in the freezer for up to 1-2 months. To reheat, thaw in the refrigerator overnight and then warm in a skillet or microwave as needed.
By storing this dish properly, you can enjoy the convenience of a ready-made side that's just as tasty as the day you prepared it.
FAQ's for Green Beans and Corn
Yes, you can use fresh vegetables if you prefer. If using fresh green beans and corn, make sure to adjust the cooking time since fresh vegetables may take a little longer to cook through compared to frozen ones.
Feel free to experiment by adding your favorite seasonings or ingredients. For example, a dash of red pepper flakes can add some heat, or you can sprinkle some grated Parmesan cheese for extra flavor. You can also add other vegetables like bell peppers or mushrooms if you like.
Absolutely! This recipe can be easily doubled or tripled for meal prep. Once cooked, divide the mixture into individual servings and store them in airtight containers in the refrigerator. They can be reheated as needed, making them a convenient option for busy days.
Try Our Other Kidney Friendly Side Dishes
Looking for other renal diet side dish recipes like this? Try these:
Pairing with Chicken Entrees
These are my favorite dishes to serve with Green Beans and Corn:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Green Beans and Corn Recipe
Equipment
- 1 Skillet
Ingredients
- 1 tablespoon butter unsalted
- 1 cup frozen corn
- 1 tablespoon minced garlic
- 1 cup frozen chopped green beans
- ¼ cup chopped onion
- 2 tablespoon fresh parsley
- ½ teaspoon black pepper
Instructions
- Melt the butter over medium heat in a large skillet. Add the onions and cook for 3-4 minutes to soften.
- Add the frozen corn and green beans to the skillet, and stir into the butter. Cook until they are heated through, about 5 minutes
- Add the garlic and stir to combine, and cook 1-2 more minutes.
- Once the mixture is hot, add the parsley and black pepper, stir to combine and cook for 1-2 more minutes.
- Remove from heat and separate into servings of about 1 cup each.
