Sesame Seed Veggie Salad Recipe

Sesame Seed Veggie Salad Recipe photo by Taste of Home

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This colorful combo from Bob Lesburg of Mount Pleasant, South Carolina will perk up any picnic, potluck or holiday gathering.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Sesame Seed Veggie Salad Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

1 pound fresh green beans, cut into 1-inch pieces
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 cup grape tomatoes
1 small red onion, chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepepr flakes
1/4 teaspoon ground mustard
2 tablespoons sesame seeds, toasted

Directions

Place beans in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water; pat dry.
In a large bowl, combine the beans, peas, tomatoes and onion. In a small bowl, whisk the vinegar, oil, garlic, salt, red pepper flakes and mustard; pour over bean mixture. Sprinkle with sesame seeds; toss to coat. Cover and let stand for 1 hour at room temperature before serving. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 97 calories, 2 g fat (trace saturated fat), 0 cholesterol, 259 mg sodium, 13 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Sesame Seed Veggie Salad in Light & Tasty August/September 2002, p55