1 10-ounce (360 g) bag frozen baby pearl onions
2 pounds (860 g) fresh green beans, trimmed
2 tablespoons (25 g) reduced-fat margarine
1 tablespoon (15 ml) balsamic vinegar
Cook onions, according to package directions, until tender. Drain and keep warm.
Cook green beans in a large nonstick skillet in water to cover until crisp tender, about 5 minutes. Drain and keep warm.
In same skillet, melt margarine over medium heat. Add balsamic vinegar and onions. Toss to glaze. Add green beans and gently mix to combine.
Transfer to a serving dish and serve hot
- Per serving
- 60 calories (21% calories from fat)
- 2 g protein
- 2 g total fat (0.3 g saturated fat)
- 11 g carbohydrates
- 3 g dietary fiber
- 0 cholesterol
- 37 mg sodium
- Diabetic exchanges
- 1/2 carbohydrate (2 vegetable)
- 1/2 fat