TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
Originally published as Sesame Seed Veggie Salad in Light & Tasty August/September 2002, p55

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