Diabetes Recipes
Potatoes and Beans
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Nutrition Facts
Makes: 7 Serving(s)
Amount Per Serving
Calories: 129
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 105mg
Total Carbohyrdates: 16g
Dietary Fiber: 3g
Protein: 2g
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What if I eat:
About
Make this for: Dinner
Category: Meatless Entrees
This Recipe Makes: 7 Serving(s)
What you'll need
- 8 oz small, red new potatoes
- 8 oz purple potatoes
- 8 oz green beans, trimmed
- 3 tbsp. olive oil
- 3 tbsp. white wine vinegar
- 1 tbsp. snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4 tsp. salt
- 1/4 tsp. ground white pepper
- 1/4 cup sliced green onions or 3 tablespoons snipped chives
Instructions
- Step 1
Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last three to five minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain again. - Step 2
In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently. Serve immediately.
Diabetic Exchanges
- Starch: 1
- Fat: 1
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