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Marinated Green Beans

Source of Recipe

The Diabetes Snack, Munch, Nibble, Nosh Book - by Ruth Glick

MARINATED GREEN BEANS
WW Points
Exchanges
Yield: 7 servings

- 3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
- 2 tablespoons chopped chives
or thinly sliced green onion tops
- 2 tablespoons fat-free, low-sodium or regular chicken broth or bouillon
- 1 tablespoon catsup
- 1 tablespoon balsamic vinegar
- 2 teaspoons olive oil
- 1 teaspoon Dijon-style mustard
- 2-3 drops hot pepper sauce

In a large saucepan, cook the beans in boiling water for 10 to 15 minutes until tender-crisp. Drain well in a colander.

Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar, oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix well. Add the cooked beans, and stir to coat the beans with marinade.

Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover beans will keep in the refrigerator for 4 to 5 days.

One 1/2 cup serving equals: Calories: 30, Fat: 1 g, Cholesterol: 0 mg, Sodium: 47 mg, Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g ++++ Exchanges: 1 Vegetable ++++ WWP: 0