Bean And Carrot Salad

• 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
• 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

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.

baby carrots, green beans, chopped radishes, red onion, lemon juice, olive oil, sugar, mustard, garlic, salt, ground cumin, sesame seeds

Taken from www.tasteofhome.com/recipes/bean-and-carrot-salad/ (may not work)