- 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, Carbohydrates: 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.