Ingredients
1 each medium red and yellow pepper
1 Tbsp olive oil
2 tsp Dijon mustard
2 Tbsp lemon juice
1 Tbsp finely chopped basil
1 Tbsp finely chopped chives
2 Tbsp finely chopped thyme
1 lb fresh French green beans, washed and trimmed
Directions
Up to a week ahead, place peppers on a long-handled fork or rack and roast them over an open flame until the sides are charred. Immediately place them in a bowl covered with plastic wrap to cool down. Refrigerate until used.
Blanch the green beans in boiling water for 1 minute. Drain and plunge in ice water. Drain again.
Whisk together the oil, mustard, juice, herbs.
Remove the skins and seeds from the peppers and cut into thin strips. Toss with the beans and the dressing. Serve at room temperature.
For a quick summer main dish, just toss these delicious vegetables with 2 cups of cooked wild rice. Serve warm or chilled.
Nutrition Facts (Vegetables only)
Yield: 8 servings (1/2 cup per serving)
Per serving: 44 Calories (18 Calories from Fat), 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 33 mg Sodium, 7 g Total Carbohydrates, 2 g Dietary Fiber, 1 g Protein
Source: American Diabetes Association (www.diabetes.org)