Tossed Bean Salad from Healthy Diabetic Recipes

Tossed Bean Salad Recipe

Recipe Ingredients:

1/2 lb Green beans, trimmed
1/2 lb Yellow wax beans, trimmed
1 Egg white, hard-cooked;
3 tbsp Virgin olive oil
2 Shallots, chopped
1 dash Red (cayenne) pepper
1 tbsp Dill, chopped =OR=-
1/2 tsp Dried dill

Recipe Instructions:

Blanch beans in boiling water 2 minutes. Drain and rinse under cold water.
Chop egg white and mix together with the lemon juice, oil, shallots and
cayenne. Spoon dressing over beans, toss and garnish with dill.

Food Exchange per serving: 2 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 82;
CHO: 0mg; CAR: 11g; PRO: 3g; SOD: 19mg; FAT: 4g; Source: Light & Easy
Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion
and her Meal-Master

Servings: 4

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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