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 |
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