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Sesame Seed Veggie Salad Recipe

Sesame Seed Veggie Salad Recipe

This colorful combo from Bob Lesburg of Mount Pleasant, South Carolina will perk up any picnic, potluck or holiday gathering.
TOTAL TIME: Prep: 20 min. + chilling YIELD: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


  • 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.

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.

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