Diabetic BEAN SALAD WITH MUSTARD-DILL DRESSING

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Diabetic BEAN SALAD WITH MUSTARD-DILL DRESSING

Yield: 6 servings

Source: " America's Everyday Diabetes Cookbook "

Info: http://diabeticgourmet.com/book_archive/details/17.shtml

INGREDIENTS

- 1 pound green beans

- 1 can (19 oz.) chickpeas, rinsed and drained

- 1/3 cup chopped red onions

- 2 tablespoons finely chopped fresh dill

- 2 tablespoons olive oil

- 2 tablespoons red wine vinegar

- 1 tablespoon Dijon mustard

- 1 tablespoon granulated sugar

- 1/4 teaspoon salt

- 1/4 teaspoon pepper

DIRECTIONS

Trim ends of beans; cut into 1-inch lengths. In a large pot

of boiling salted water, cook beans for 3 to 5 minutes

(count from time water returns to boil) or until tender

crisp. Drain; rinse under cold water to chill. Drain well.

In a serving bowl, combine green beans,

chickpeas, onions and dill.

In a small bowl, whisk together oil, vinegar, mustard, sugar,

salt and pepper until smooth. Pour over beans and toss well.

Refrigerate until serving.

Nutritional Information Per Serving (1/6 of recipe):

Calories: 219, Fat: 7 g, Carbohydrate: 32 g, Fiber: 5 g,

Protein: 9 g, Sodium: 324 mg, Cholesterol: 0 mg

Diabetic Exchanges: 1-1/2 s Starch, 1/2 Vegetable, 1/2 Very Lean Meat, 1-1/2 Fat

Sugar Says:

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is out,

But when the darkness sets in, their true beauty is revealed only if there

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