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Red Pepper Bean Medley Recipe

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“It’s nice to eat light now that spring is in the air,” notes Louise Watkins in Long Key, Florida. Her bright and breezy veggie side dish features a splash of lemony flavor and also doubles as a great salad served cold.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 1 pound fresh green beans, trimmed
  • 2 large sweet red peppers, cut into thin strips
  • 2 green onions, sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

3/4 cup equals 63 calories, 4 g fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. Place green beans in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5 minutes. Add red peppers; cover and steam 5-6 minutes longer or until vegetables are crisp-tender.
  2. In a small bowl, combine the remaining ingredients. Transfer beans and peppers to a serving bowl; add onion mixture and toss to combine. Yield: 8 servings.
Originally published as Red Pepper Bean Medley in Light & Tasty April/May 2006, p9

Nutritional Facts

3/4 cup equals 63 calories, 4 g fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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