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Bean and Carrot Salad

Bean and Carrot Salad
"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.
4 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

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Bean and Carrot Salad (continued)

Nutrition Facts: 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.
© Taste of Home 2013