Recipe: Canned Garden Trio

I'm running low on vegetables, but wanted to have them for dinner, so I decided to see if I could use some of the hundreds of canned foods we have in our pantry. I pulled out green beans, sweet yellow corn, and black eyed peas -- all things you could potentially grow in a garden if you had a green thumb. Which I don't. So I have to settle with a canned garden instead. Anyway, I don't usually experiment with seasonings (I'm more of a follow-the-recipe-baker kinda gal), but I decided to give it a go. I guess this is technically three mini recipes that I prepared for the same dish.

Savory Green Beans
I seasoned the green beans with rosemary, garlic salt, and dried chopped onion. I wish I hadn't cooked them for quite so long, since they lost their natural, vibrant color (which would have made this dish look really pretty).

Sweet and Sour Corn
I seasoned the sweet corn with lemon pepper.

Spicy Black Eyed Peas
I seasoned the black eyed peas with cumin, garlic salt, garlic powder, paprika, ground red pepper, thyme, sea salt, fresh cracked pepper, ground white pepper, and a dash of tabasco sauce. I served it with a dollop of sour cream.

I was actually really pleased with the result. They were each really delicious and balanced each other out very nicely. The plates I used in the picture were entirely impractical, but so much prettier than the compartmentalized plastic plate I ended up eating off of. I ended up having 1 cup of each which made the meal about 400 calories (not including sour cream, but I didn't add too much of it).