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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This colorful combo from Bob Lesburg of Mount Pleasant, South Carolina will perk up any picnic, potluck or holiday gathering. Ingredients:
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 |
Directions:
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. Yield: 8 servings.
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