Feed Me That! : Bright Bean Salad

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Title: Bright Bean Salad
Categories: Diabetic Vegetable Side
Yield: 4 Nice folks

BEAN SALAD

9 oz (1)pkg green beans; french- cut frozen

1 md Carrot; chopped fine;

2 tb Onion; finely chopped

1/8 ts Lemon Shaker Dressing;

Cook green beans according to package directions, but reduce cooking time by 2 minutes to that beans are crisp. Drain beans and toss with chopped carrot, onion, salt, and dressing. Chill in a covered contain for several hours.

Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 28; CHO: 7g; PRO: 1g; FAT: 0g; SOD: 113mg; CHO: 0mg; Low-sodium diets: Omit salt in water in which beans are cooked and all in the in the Lemon Shaker Dressing.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O'Brion & her Meal Master

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BEAN SALAD
9	oz	(1)pkg green beans; french- cut frozen
1	md	Carrot; chopped fine;
2	tb	Onion; finely chopped
1/8	ts	Lemon Shaker Dressing;