Ingredients
1/2 cup baby carrots, cut in half lengthwise2 cups cut fresh green beans1/4 cup chopped radishes1/4 cup chopped red onionDRESSING:1 tablespoon lemon juice1-1/2 teaspoons olive oil1/2 teaspoon sugar1/2 teaspoon Dijon mustard1/4 teaspoon minced garlic1/8 teaspoon salt1/8 teaspoon ground cumin1-1/2 teaspoons sesame seeds, toasted
Preparation
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.
