Title: Green Beans with Mustard and Ginger
Categories: Vegetable Diabetic Lowcal
Yield: 4 Servings

3	ts	Dijon-style mustard
3	ts	Balsamic or red wine vinegar
2	ts	Fresh ginger (heaping); minced
1/4	ts	Salt substitute (optional)
		Coarsely ground black pepper to taste
1/4	ts	Cayenne pepper
1/2	ts	Granulated garlic OR
		Garlic powder*
2	ts	Canola oil
1	ts	Extra-virgin olive oil
1	lb	Fresh green beans; stem ends trimmed

In a 3-quart pot, bring 1/2 gallon (2 quarts) of water to a boil over high heat.

Meanwhile put the mustard in a small bowl and then whisk in the vinegar, ginger, salt, black pepper, cayenne pepper, and the granulated garlic. Combine the oils and add them to the mustard mixture as you continue to whisk it rapidly.

Drop the beans into the boiling water and boil rapidly for 4 to 5 minutes, until the beans are tender crisp.

Pull the beans immediately from the water and thoroughly drain. Put the beans into a serving dish and toss with the dressing. Serve. Yield: 4 servings.

Serving size: 1/2 cup. Calories 70, protein 2 t, carbohydrates, 8 g, fat 4 t, sodium 93 mg.

Exchange: 1 vegetable, 1 fat.

*Judi's Notes: Instead of granulated garlic or garlic powder I would use a clove of fresh garlic finely minced instead of the granulated garlic or garlic powder. I think it will give a fresher flavor to the dressing.

This dish can be served either hot, room temperature, or cold with good results.

Shared and MM by Judi M. Phelps jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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