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Ingredients
  • 12 ounces green beans, trimmed, cut into ¾-inch pieces (about 3 cups)
  • ¾ teaspoon salt, divided
  • 2 large ears fresh corn, husked
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 2 small summer squash or zucchini, cut into ½-inch pieces
  • ¼ teaspoon freshly ground pepper
  • 2 scallions, finely chopped
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