Low GI Recipe: Summer Green Beans

Fresh green beans are an excellent source of potassium and folic acid.  They are fibrous and have diuretic qualities too.  These nutritional virtues may not mean as much to Italian cooks, however, as their fresh and wholesome summery taste.  Every Italian vegetable garden has a designated spot for the much-loved “fagiolini.”  This recipe is unbelievably easy and quick – less than 15 minutes from garden to table!

Low GI Recipe: Summer Green Beans Fresh green beans are an excellent source of potassium and folic acid. They are fibrous and have diuretic qualities too. These nutritional virtues may not mean as much to Italian cooks, however, as their fresh and wholesome summery taste. Every Italian vegetable garden has a designated spot for the much-loved “fagiolini.” This recipe is unbelievably easy and quick – less than 15 minutes from garden to table!

Created by: Johanna Burani – EatGoodCarbs.com Cuisine: Italian Recipe type: Vegetable Side Dish Serves: 8 Ingredients

  • 1 lb. fresh green beans
  • 1 lb. ripe plum tomatoes
  • ½ small red onion, thinly sliced horizontally
  • 2 tbsp. pesto (homemade or commercial)
  • Coarse sea salt (optional)

Instructions

  1. Wash the beans, cut off the tips and steam the beans until tender (approximately 12 minutes). Set aside to cool.
  2. Wash the tomatoes and halve them horizontally. Holding each half, use your index finger to eliminate the seeds under running water. Drain and cut into long, thin slices.
  3. Place the beans, the tomatoes and the onion in a serving dish. Add the pesto and mix thoroughly. Add salt to taste. Serve at room temperature.

Nutrition Information Serving size: 1 cup Calories: 57 Fat: 2g Saturated fat: <1g Carbohydrates: 9g Fiber: 3g Protein: 2g Cholesterol: <1mg

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