- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Ingredients
- 1/2 pound green beans, tough ends removed, cut into 1-inch pieces on a bias
- 1/2 pound wax (yellow) beans, tough ends removed, cut into 1-inch pieces on a bias
- 1 pound green or white asparagus, tough ends removed, cut into 1-inch pieces on a bias
- 2 cups cooked butter beans (I used white kidney beans)
- 1/2 cup fresh or frozen, defrosted peas
- 1/2 cup roasted hazelnuts, roughly chopped (I used almonds)
- 1 cup coconut milk (thick, canned)
- 2 cloves garlic, minced
- 6 tbsp lime juice
- 2 tbsp extra-virgin olive oil
- 2-3 tsp se salt
- ground pepper, to taste
Instructions
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Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 316 % Daily Value *
- Total Fat: 11 g 17.25%
- Saturated Fat: 1 g 6.68%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 81 mg 3.37%
- Calcium: 96 mg 9.64%
- Potassium: 1918 mg 54.79%
- Magnesium: 0 mg 0%
- Iron: 5 mg 28.82%
- Zinc: 0 mg 0%
- Total Carbohydrate: 43 g %
- Dietary Fiber: 22 g 89.16%
- Sugar: 2 g
- Protein: 15 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 2.18%
- Vitamin C 15.45%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total4 oz-eq