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Ingredients
- 1/2 lb. green beans, trimmed
- 2 medium carrots, trimmed & julienned
- 1 yellow, orange and/or red pepper, seeded & julienned
- 2 tablespoons olive oil
- 2 scallions, sliced
- 2 tablespoons chopped fresh mint
Details
Servings 6
Preparation
Step 1
In saucepot over high heat, bring salted water to a boil. Cook green beans and carrots 3 minutes or until crisp-tender; remove and place in ice-water bath for 5 minutes. Drain, pat dry.
In skillet over medium-high heat, cook peppers in olive oil 3 minutes, or until tender. Stir in green beans, carrots, and scallions. Cook 2 minutes, stirring frequently.
Remove from heat. Add mint. Season with salt and black pepper, if desired.
Cal 50; Pro 1g; Carb 5g; Fiber 2g; Chol 0mg; Sod 304mg; Total fat: 4 g; sat 0g; trans 0g
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