Green Bean Salad
Source The All New Cookbook for Diabetics and their Families
March 09, 2005
Makes 4 servings
Per Serving
Exchanges: 1 vegetable
Protein: 1 g
Fat: Tr.
Carbohydrates: 7 g
Ingredients
2 (10-ounce) cans cut green beans, undrained
½ cup chopped dill pickles
1 clove garlic, minced
½ teaspoon dried whole basil
½ teaspoon dried whole oregano
1 small red onion, sliced
1 cup commercial low-calorie Italian dressing
Instructions
Heat beans in medium saucepan for 5 minutes. Drain.
Combine beans and remaining ingredients in a medium bowl; toss lightly to coat. Cover and refrigerate at least 8 hours. Serve salad, using a slotted spoon.
