Bean and Carrot Salad Recipe

Bean and Carrot Salad Recipe photo by Taste of Home

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"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.

This recipe is:

Quick

Diabetic Friendly

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Bean and Carrot Salad Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

1/2 cup baby carrots, cut in half lengthwise
2 cups cut fresh 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. Yield: 4 servings.

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.

Originally published as Bean and Carrot Salad in Quick Cooking May/June 2005, p22