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Snap Pea Salad with Radish & Lime

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Source: © EatingWell Magazine

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Active Time:  25 Minutes
Total Time:  40 Minutes
Yield:  4 servings, about 1 cup each

A tangy, refreshing twist on a classic bean salad; try serving this salad with Shrimp Enchiladas Verde.

RECIPE INGREDIENTS

8 ounces sugar snap peas, trimmed and halved (about 2 cups)

7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 cups)

3 tablespoons lime juice

2 tablespoons extra-virgin olive oil

1/2 cup chopped fresh cilantro

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste

1 bunch radishes, trimmed and thinly sliced (about 10)

Snap Pea Salad with Radish & Lime Recipe at Cooking.com

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DIRECTIONS

Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes.

Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.

Nutrition Facts per Serving
Yield: Yield: 4 servings, about 1 cup each

Calories:

108

Fat, Saturated:

Fiber:

Carbohydrates, Total:

Sodium:

162mg

% Cal. from Fat:

58%

Fat. Total:

Protein:

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