Hard to say if this is a salad or a pickle, but whatever you call it, it’s tasty.
YIELDS: 8 servings, each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 1 gram of protein.
INGREDIENTS:
- 1 bag (1 pound) frozen crosscut green beans
- 1/2 cup wine vinegar
- 1/2 cup water
- 1 clove garlic
- 2 teaspoons salt
- 2 teaspoons red pepper flakes
- 3 tablespoons dried dill weed
INSTRUCTIONS:
- Steam or microwave the beans until they’re tender-crisp.
- While the beans are cooking, combine the vinegar, water, garlic, salt, pepper flakes, and dill in a small saucepan, and bring to a boil.
- Drain the beans, and put them in a jar with a tight-fitting lid. Pour the vinegar mixture over the beans, and cover. Refrigerate for a day or two, shaking the jar whenever you think of it. Serve cold.
