New Potato and Green Bean Salad - 14g Carbs, 2g Dietary Fiber
Makes: 6 cups (8 Servings)
From: The New Family Cookbook for People with Diabetes
1 lb new, small, red or Yukon Gold potatoes, peeled
8 oz fresh green or wax beans, ends trimmed,
cut into 1-inch pieces (about 2 cups)
1/4 cup olive oil
2 Tbsp Dijon mustard or grainy mustard
2 Tbsp cider vinegar
2 Tbsp chopped fresh chives,
or chopped green onion tops
2 Tbsp crumbled Roquefort or blue cheese (optional)
Cook the potatoes in a large pot of boiling water for
6 minutes. Add the beans; continue to boil until the
potatoes are tender and the beans are crisp-tender,
about 4 to 6 minutes longer. Drain. Cut the potatoes into
bite-size pieces; transfer to a large bowl. Add the beans.
In a small bowl, whisk together the oil, mustard, and the
vinegar; pour over the warm potatoes and beans and toss.
Cover and chill at least 4 hours. Just before serving,
stir in the chives. Add the cheese if desired.
Nutritional Information Per Serving (3/4 cup):
121 Calories, 7g Fat, 0mg Cholesterol, 51mg Sodium,
14g Carbs, 2g Dietary Fiber, 2g Protein
Diabetic Exchanges: 1 Starch, 1 Fat