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Sesame Seed Veggie Salad

 Sesame Seed Veggie Salad
This colorful combo from Bob Lesburg of Mount Pleasant, South Carolina will perk up any picnic, potluck or holiday gathering.
8 ServingsPrep: 20 min. + chilling


  • 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


  • 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 Facts: One serving (3/4 cup) equals 97 calories, 2 g fat (trace saturated fat), 0 cholesterol, 259 mg sodium,

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Sesame Seed Veggie Salad (continued)

Nutritional Facts: 13 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.