Tip: Almost any kind of vegetable can be used. We recommend cauliflower, artichokes, or carrots.

Recipe by Cooking Light November 1996

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl. Stir well; set aside.

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  • Steam beans, covered, 3 minutes or until tender. Drain and rinse under cold water; drain well. Add beans and remaining ingredients to bowl; toss gently to coat. Cover and marinate in refrigerator up to 24 hours. Serve with a slotted spoon.

Nutrition Facts

69 calories; calories from fat 30%; fat 2.3g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.3g; protein 2.5g; carbohydrates 10.1g; fiber 2.5g; iron 1.8mg; sodium 85mg; calcium 40mg.
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