Easy Middle Eastern Green Beans

Easy Middle Eastern Green Beans
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Clean & Simple Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction & Styling by Haleigh Eason.

This dish is inspired by a Lebanese dish called loubieh. It’s simply green beans and grape tomatoes cooked with a just-right amount of extra-virgin olive oil and seasoned with cinnamon and sea salt. It comes together quickly and can easily be made while the rest of your meal cooks. Pair it with a simple protein dish, like this Balsamic Glazed Salmon, for a quick and easy weeknight dinner. 

Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN


  • Prep time
    6 min
  • Cook time
    12 min
  • Servings
    2 Servings
  • Serving size
    1 1/2 cups
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 90

  • Total Fat 5g
    • Saturated Fat 0.7g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 150mg
  • Total Carbohydrate 11g
    • Dietary Fiber 4g
    • Total Sugars 4g
  • Protein 3g
  • Potassium 340mg
  • Phosphorus 50mg

Choices/Exchanges: 2 Nonstarchy vegetable, 1 Fat



  • extra virgin olive oil
    2 tsp
  • fresh green beans (stem ends trimmed)
    8 oz
  • grape tomatoes
    1 cup
  • ground cinnamon
    1/4 tsp
  • salt
    1/8 tsp


  1. Heat the oil in a large nonstick skillet over medium heat. Add the green beans and tomatoes, cover, and cook until the green beans are tender yet crisp and the tomatoes are fully softened, about 10 minutes. Toss with tongs a couple of times throughout the cooking.

  2. Sprinkle the vegetables with the cinnamon and salt. Toss to combine, and then serve.