Tangy Green Beans Fit for a Diabetic
"This recipe originally came from the Mayo Clinic so you know that it has be be good for you. Prep time will be longer if using fresh beans."
-
-
-
-
-
MORE
- Ready In:
- 23mins
- Serves:
- Units:
Nutrition Information
6
People talking
ingredients
- 1 1⁄2 lbs green beans (fresh, frozen or canned)
- 1⁄3 cup diced sweet red pepper
- 4 1⁄2 teaspoons olive oil or 4 1/2 teaspoons canola oil
- 4 1⁄2 teaspoons water
- 1 1⁄2 teaspoons cider vinegar
- 1 1⁄2 teaspoons mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
directions
- Cook beans and red peppers in a steamer basket over water until crisp-tender.
- Whisk together all remaining ingredients in a small bowl.
- Transfer beans to a serving bowl.
- Add dressing and stir to coat.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
Squeaky good! I did use roasted peppers that I added at the end of the beans cooking. Skipped the water. Thanks
-
-
The whole family actually ate this bean recipe! I used frozen Italian green beans and a mixture of red, orange and yellow bell peppers! Will make again! Made for Honor Thy Mother Diabetic tag!
-
-
Annacia, what a nice dressing this is on the beans, I do love green beans but sometimes you just get fed up with plain steamed beans, and this makes a really nice change, The red pepper chopped up with them is a nice mix. The dressing was as you say, nice and tangy. I used french grain mustard which is lovely all together the flavours were very nice indeed. We served it with sesame chicken, and brown rice, a very tasty dinner. Thank you for posting. Made for happy hearts. February 2011
see 8 more
