Fresh Green Bean Salad

Fresh Green Bean Salad

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From: Diabetic Living Magazine

In this crisp, summer side dish, fresh green beens and sweet peppers are joined with edamame in a sweet and spicy chili-lime dressing.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound fresh green beans and/or wax beans
  • 2 tablespoons water
  • 1⅓ cups chopped red sweet pepper (1 large)
  • 1 (10 ounce) package frozen shelled edamame, cooked according to package directions and cooled
  • ½ cup sliced scallions (4)
  • 1 large clove garlic, minced
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ⅛ teaspoon salt
  • 1 to 2 dashes bottled hot pepper sauce

Preparation

  • Prep

  • Ready In

  1. Snap each bean into 2 or 3 pieces. In a microwave-safe dish, combine beans and the water; cover. Microwave on 100 percent power (high) 6 to 7 minutes or just until crisp-tender but still vibrant green, stirring once. Drain. Rinse well with cold water; drain well.
  2. In a large bowl, toss green beans with sweet pepper, edamame and scallions.
  3. For dressing, in a screw-top jar combine garlic, oil, honey, lime juice, chili powder, salt and hot pepper sauce. Cover and shake well. Pour dressing over vegetables; toss to combine. Cover with foil or plastic wrap and chill at least 2 hours or up to 24 hours before serving.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 111 calories; 5 g fat(0 g sat); 4 g fiber; 13 g carbohydrates; 5 g protein; 138 mcg folate; 0 mg cholesterol; 8 g sugars; 1,091 IU vitamin A; 38 mg vitamin C; 49 mg calcium; 2 mg iron; 46 mg sodium; 351 mg potassium
  • Nutrition Bonus: Vitamin C (63% daily value), Folate (34% dv), Vitamin A (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 vegetable, ½ starch

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