Diabetes Recipes
New Potato and Green Bean Salad
0 rating(s)
Nutrition Facts
Serving Size: 3/4 Cup(s)
Makes: 8 Serving(s)
Amount Per Serving
Calories: 121
Total Fat: 7g
Cholesterol: 0mg
Sodium: 50mg
Total Carbohyrdates: 14g
Dietary Fiber: 2g
Protein: 2g
Use the drop down below to calculate the nutrition facts for this recipe based on
how big or small of a portion you plan to eat.
What if I eat:
About
Make this for: Dinner
Category: Salads
This Recipe Makes: 8 Serving(s)
Summary
Use new, small, red or Yukon Gold potatoes cooked and enjoy in a salad with green beans, Dijon mustard, cider vinegar, chives or green onion tops and Roquefort or blue cheese.
What you'll need
- 1 lb new, small, red or Yukon Gold potatoes, peeled
- 8 oz fresh green or wax beans, ends trimmed, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tbsp. Dijon mustard or grainy mustard
- 2 tbsp. cider vinegar
- 2 tbsp. chopped fresh chives, or chopped green onion tops
- 2 tbsp. crumbled Roquefort or blue cheese (optional)
Instructions
- Step 1
Cook the potatoes in a large pot of boiling water for 6 minutes. Add the beans; continue to boil until the potatoes are tender and the beans are crisp-tender, about 4 to 6 minutes longer. Drain. Cut the potatoes into bite-size pieces; transfer to a large bowl. Add the beans. - Step 2
In a small bowl, whisk together the oil, mustard, and the vinegar; pour over the warm potatoes and beans and toss. Cover and chill at least 4 hours. Just before serving, stir in the chives. Add the cheese if desired.
Diabetic Exchanges
- Starch: 1
- Fat: 1
comments powered by Disqus
