A healthy twist on the Peruvian classic "lomo saltado," this recipe showcases green beans, which are popular during the holidays.

Makes 4 servings
Cooking time: N/A

Ingredients

2 tbsp (30 mL) canola oil

8 oz. (250 g) green beans, ends trimmed (about 1 cup/250 mL)

2 medium red onions, cut into strips

1 clove garlic, minced

1 tbsp (15 mL) mild chili paste

2 tbsp (30 mL) balsamic vinegar

3 tbsp (45 mL) low-sodium soy sauce

2 tsp (10 mL) cumin

2 tomatoes, seeded, sliced into narrow strips

½ cup (125 mL) chopped cilantro

Instructions

1. In a large sauté pan or wok, heat canola oil over medium-high heat. Add green beans and cook for 5 minutes.

2. Add onion, garlic, paste, vinegar, soy sauce, and cumin. Stir to combine.

3. Cook for 3 to 5 minutes, or until onions are fragrant but still hold their shape.

4. Add tomatoes and cook for 1 to 2 minutes. Remove pan from heat and add cilantro. Stir to combine. Serve warm.

Notes

Serving Size
1 cup (250 mL)

Recipe courtesy of canolainfo.org, featured in Diabetes Canada’s 2018 Healthy Living Calendar. To download the latest recipes, visit www.diabetes.ca/calendar

Nutritional Information

Per Serving
Calories 140
Total fat 8 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 310 mg
Carbohydrates 15 g
Fibre 3 g
Protein 3 g
Sugars 8 g
Fresh vegetables not in season? Frozen vegetables are just as nutritious – freezing doesn't affect them. Frozen vegetables are convenient to have on hand, and just half a cup of frozen vegetables is considered a serving of vegetables. – Leeanne Yeo, registered dietitian, Lennox Island, P.E.I.
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