Feed Me That! : Tossed Bean Salad

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Title: Tossed Bean Salad
Categories: Diabetic Salad Vegetable
Yield: 4 Sweet ones

1/2 lb Green beans; trimmed

1/2 lb Yellow wax beans; trimmed

1 Egg white; hard-cooked;

3 tb Virgin olive oil;

2 Shallots; chopped

1 ds Red (cayenne) pepper;

1 tb Dill; chopped =OR=-

1/2 ts Dried dill;

Blanch beans in boiling water 2 minutes. Drain and rinse under cold water. Chop egg white and mix together with the lemon juice, oil, shallots and cayenne. Spoon dressing over beans, toss and garnish with dill.

Food Exchange per serving: 2 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 82; CHO: 0mg; CAR: 11g; PRO: 3g; SOD: 19mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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1/2	lb	Green beans; trimmed
1/2	lb	Yellow wax beans; trimmed
1		Egg white; hard-cooked;
3	tb	Virgin olive oil;
2		Shallots; chopped
1	ds	Red (cayenne) pepper;
1	tb	Dill; chopped =OR=-
1/2	ts	Dried dill;