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Bean and Carrot Salad

Name: Bean and Carrot Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings.
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

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Sep. 30, 2022

"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.

Bean and Carrot Salad Recipe photo by Taste of Home

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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.

Nutrition Facts

1 each: 53 calories, 2g fat (0 saturated fat), 0 cholesterol, 103mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

Bean and Carrot Salad

Ingredients

Directions

Nutrition Facts

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