Green Bean and Yellow Pepper Salad

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

  1. 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.
  2. Add the bell pepper and basil.
  3. Combine the oil, vinegar, and water. Drizzle over the vegetables and toss. Allow to marinate while you cook the rest of the meal.
  4. 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