Diabetes Forecast

Bean Snap Salad

Per Serving

Bean Snap Salad

Makes: 8 servings
Serving Size: 1 cup
Calories 100
Fat 4 g
Saturated Fat 0.5 g
Trans Fat 0 g
Carbohydrate 12 g
Fiber 4 g
Sugars 3 g
Cholesterol 0 mg
Sodium 190 mg
Potassium 280 mg
Protein 4 g
Phosphorus 75 mg
Choices: Starch 0.5, Nonstarchy Vegetable 1, Fat 0.5
  • Makes: 8 servings
  • Serving Size: 1 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Chilling Time: 30 minutes


1/2 lb. fresh green beans, trimmed and cut in half
1/2 lb. fresh sugar snap peas (or snow peas), trimmed and cut in half
1 med. red bell pepper, cored, seeded, and thinly sliced
1 (15-oz) can cannellini beans, drained and rinsed
2 Tbsp. walnut or olive oil
2 Tbsp. coarse Dijon mustard
1 1/2 Tbsp. red wine vinegar
1/2 tsp. honey
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper


  1. Fill a large pot 2/3 full with water. Bring the water to boiling. Add the green beans and sugar snap peas to the pot. Turn off the heat and let the beans stand in the water for 2 to 3 minutes.
  2. Drain the beans and peas and pat them dry. Add the vegetables to a large bowl along with the red pepper. Fold in the cannellini beans.
  3. Whisk together the oil, mustard, red wine vinegar, honey, salt, and pepper. Pour the dressing over the bean salad and gently toss. Cover and refrigerate for 30 minutes before serving. Pack in an airtight container for transport.

If you’re not serving it right away, store this salad in the refrigerator for up to 3 days.

Interested in more delicious, diabetes-friendly recipes? Click here to subscribe to Diabetes Forecast magazine.


Recipe Finder

Show me recipes in: