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Bean and Carrot Salad

By: Colleen Edelsward

"'Anytime I find a recipe full of vegetables that my family will eat, I'm a happy mom,' write Colleen Edelsward of Woodinville, Washington. 'My husband comes back for seconds when I serve this.' Tip: 'The carrots and beans are great finger food for young kids,' she adds."

Rate/Review | Read Reviews (8)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 cup baby carrots, cut in half lengthwise
2 cups fresh-cut green beans
1/4 cup chopped radishes
1/4 cup chopped red onion
DRESSING:
1 tablespoon lemon juice
1 1/2 teaspoons olive oil
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 1/2 teaspoons sesame seeds, toasted

Directions

In a small saucepan, cook carrots in a small amount of boiling water for 4 minutes. Add the beans; cook 4-5 minutes longer or until vegetables are crisp-tender. Drain; chill in ice water. Drain and pat dry; place in a large bowl. Add radishes and onion.
In a small bowl, whisk the lemon juice, oil, sugar, mustard, garlic, salt and cumin. Pour over bean mixture; toss to coat. Cover and refrigerate until serving. Sprinkle with sesame seeds.

Footnotes

Nutritional Analysis: 2/3 cup equals 53 calories, 2 g fat (trace saturated fat), 0 cholesterol, 103 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.