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Green bean and red pepper sauté

Preparation time: 30 minutes

 

1 pound fresh green beans, ends trimmed
2 tablespoons olive oil
1 large red bell pepper, cut into strips
1 teaspoon lemon juice
1/4 cup chopped salted cashews
Dash of black pepper

In a large kettle, bring 3 quarts water to a boil. Add green beans and return water to a boil. Cook, uncovered, for 8 to 10 minutes until crisp-tender. Plunge beans into cold water to stop cooking. Beans may be covered and refrigerated overnight at this point. Heat oil in a large saucepan or wok until hot. Sauté red pepper over medium heat for 2 to 3 minutes. Stir in beans, lemon juice, cashews, and pepper. Cook and stir gently until thoroughly heated, about 6 to 8 minutes. Transfer to a serving platter and serve immediately.

Yield: 6 servings
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 94
  Carbohydrate: 7 g
  Protein: 2 g
  Fat: 7 g
  Saturated fat: 1 g
  Sodium: 40 mg
  Fiber: 2 g
  Exchanges per serving: 1 vegetable, 1 1/2 fat
  Carbohydrate choices: 1/2

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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