Recipe By: Cornell Cooperative Extension Saratoga County, New York edited by Diane Whitten
Make this for: Lunch
Category: Rice, Beans & Potatoes
This Recipe Makes: 6 Serving(s)
This recipe can be served warm or cold so it can be part of a packed lunch. With only four ingredients, it is very easy to make and really delicious!
What you’ll need
1 qt (fresh) snap beans yellow or green (about 1 1/2 pounds) used green in the analysis1 ml bell pepper (green or red) used medium red pepper in the analysis1 1/2 tbsp. sesame seeds1 tsp. sesame oil
Trim beans and blanch in boiling water for 2 minutes. Drain beans and immediately immerse in cold water until cool, and drain again. Dice peppers into 1/4 inch pieces. Toast sesame sees in dry skillet over medium heat for 1-2 minutes, stirring frequently. Toss beans and peppers in a bowl with the soy sauce and sesame oil. Sprinkle with toasted sesame seeds. Serve at room temperature or chilled.
(NOTE: This recipe is low in fat, low cholesterol, good source of Vitamin A, high source of Vitamin C.)
Non-Starchy Vegetables: 2