Sesame Seed Veggie Salad

• 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.

green beans, blackeyed peas, grape tomatoes, red onion, balsamic vinegar, olive oil, garlic, salt, red pepepr, ground mustard, sesame seeds

Taken from www.tasteofhome.com/recipes/sesame-seed-veggie-salad/ (may not work)