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Potatoes and Beans

Diabetic Friendly Recipe


Recipe Ingredients

8 ounces small, red new potatoes
8 ounces purple potatoes
8 ounces green beans, trimmed
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup sliced green onions or 3 tablespoons snipped chives

Recipe Directions

Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last three to five minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain again.

In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently. Serve immediately.

Nutrition information per Serving:
Recipe makes 6 to 8 servings as a side-dish
Calories: 129
Fat 7g
Saturated fat 1g
Cholesterol 0mg
Carbohydrate 16g
Sodium 105mg
Fiber 3g
Protein 2g
Diabetic Exchange:  1 starch, 1 fat

See also:
Seasoned New Potatoes
Peppered Potatoes
New Potato and Green Bean Salad
New Potatoes with Olive oil and Garlic
Speedy Chive Potatoes
Mashed Potato Puff
Picante Potato Skins
Pepper-Potato Barley

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