Snap Peas with Mushrooms & Onions

Ingredients

1/2 pound fresh green beans or snap peas (trimmed)
2 Tablespoons olive oil
4 ounces mushrooms, such as button or portobello (sliced)
1/2 cup thinly sliced onion
1 clove garlic (minced)
1/8 teaspoon salt
2 teaspoons lemon juice
black pepper (to taste)

Instructions:

Fill a medium saucepan three-fourths full with water. Bring to a boil, covered, over high heat. Cook the green beans, uncovered, for 5 minutes, or until tender-crisp. Drain well in a colander.
Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms, onion, garlic, and salt for 5 minutes, or until the mushrooms are soft and lightly browned, stirring frequently. Stir in the lemon juice, pepper, and cooked green beans.

Source: diabetesfoodhub.org