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Posts: 547
11/18/09 12:07 P

GREEN BEANS WITH RED PEPPERS
"Balsamic vinegar adds zing to these colorful sauteed veggies that cook in a flash," says Chris K. of Oldsmar, Florida. "Trim the beans and julienne the pepper ahead to make this side dish in a snap at the last minute."

1/4 pound fresh green beans, trimmed
1/2 cup julienned sweet red pepper
1/2 teaspoon olive or canola oil
1 teaspoon balsamic vinegar
1/8 to 1/4 teaspoon dried basil
1/8 teaspoon pepper

In a nonstick skillet coated with nonstick cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.
Yield: 2 servings.

Nutritional Analysis: One serving (2/3 cup) equals
79 calories, 3 g fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein.

Diabetic Exchanges: 2 vegetable, 1/2 fat.