Daphne Oz's Summer Succotash
Guilt-Free Summer Meal
For more great recipes visit The Chew's site.
Toast hazelnuts in a small saute pan and set aside.
In a large sauté pan over medium heat, heat the two tablespoons olive oil. Add the onions, green beans, and saute until green beans, corn, and onion have softened.
In a mixing bowl add the corn, olive oil, and white wine vinegar. Remove onion and green bean mixture from heat and transfer into bowl with corn. Season with salt and pepper. Add the red chili flakes, basil and blueberries and toss to combine.
Recipe courtesy The Chew.