Green Bean and Yellow Pepper Salad
(makes 4 servings)
|1||pound (480 g) fresh green beans, ends snipped|
|1||yellow bell pepper, 6 ounces (180 g), cored and seeded, then cut into julienne strips|
|2||tablespoons (8 g) chopped fresh basil|
|2||tablespoons (30 ml) olive oil|
|2||tablespoons (30 ml) balsamic vinegar|
|2||tablespoons (30 ml) water|
|fresh pepper, to taste|
- Bring a pot of water to a boil and cook the beans until crisp-tender, about 4 to 5 minutes. Drain and refresh in cold water; drain again. Place beans in a large bowl.
- Add the bell pepper and basil.
- Combine the oil, vinegar, and water. Drizzle over the vegetables and toss. Allow to marinate while you cook the rest of the meal.
- To serve, divide among 4 plates, transferring with a slotted spoon, draining off excess dressing first. Drizzle each serving with 1 teaspoon (5 ml) of the dressing from the bottom of the marinade bowl.
|Per serving:||113 calories (54 % calories from fat), 2 g protein, 7 g total fat (0.9 g saturated fat), 11 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 3 mg sodium|
|Diabetic exchanges:||1 carbohydrate (2 vegetable), 1 1/2 fat|