Green Bean Saltado
A twist on the Peruvian classic lomo saltado, this recipe showcases green beans, which are popular during the holidays. Green beans have high levels of carotenoids and canola oil helps keep the dish’s saturated fat content to a minimum compared to typical holiday sides.
4
servings140
kcalIngredients
2 Tbsp canola oil
8 oz green beans, ends trimmed (about 1 cup)
2 medium red onions, cut into strips
1 clove garlic, minced
1 Tbsp aji amarillo (or mild chili) paste
2 Tbsp balsamic vinegar
3 Tbsp low-sodium soy sauce
2 tsp cumin
2 tomatoes, seeded, sliced into narrow strips
1/2 cup chopped cilantro
Directions
- In large sauté pan or wok, heat canola oil over medium-high heat. Add green beans and cook 5 minutes.
- Add onion, garlic, paste, vinegar, soy sauce and cumin. Stir to combine.
- Cook 3-5 minutes or until onions are fragrant but still hold their shape.
- Add tomatoes and cook 1-2 minutes. Remove pan from heat and add cilantro. Stir to combine. Serve warm.
Nutrition Facts
4 servings per recipe
Serving Size1 cup
- Amount Per ServingCalories140
- % Daily Value *
- Total Fat
8g
11%
- Saturated Fat 0g 0%
- Cholesterol 0mg 0%
- Sodium 310mg 14%
- Total Carbohydrate
15g
6%
- Dietary Fiber 3g 11%
- Total Sugars 8g
- Protein 3g 6%
- Potassium 124mg 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
