Green Bean Salad III

Green Bean Salad - 9g Carbs, 3g Fiber, 3g Sugar

Yield: 3-3/4 cups (4 servings) From: The New Family Cookbook for People with Diabetes

12 oz fresh small green beans, ends trimmed 8 fresh mushrooms, sliced 1/2 cup chopped red onion 3 Tbsp canola or corn oil 1 Tbsp balsamic or red wine vinegar 1 clove garlic, minced 1/2 tsp salt 1/4 tsp freshly ground pepper

Cook the green beans in a large pot of boiling water for 5 minutes; drain. Plunge the beans into a bowl of ice water to stop the cooking and retain their bright green color. Drain and place in a large bowl.

Add the mushrooms and onions to the beans; toss to mix.

For the dressing, whisk the oil into the vinegar in a small bowl; add the remaining ingredients and pour over the green beans. toss lightly. Serve immediately.

Nutrition per Serving (about 1 cup): 136 Calories, 11g Fat, 0mg Cholesterol, 295mg Sodium, 9g Carbs, 3g Dietary Fiber, 3g Sugars, 2g Protein

Diabetic Exchanges: 2 Vegetable, 2 Fat

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group