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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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. Yield: 4 servings.
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