Snap Pea Salad with Radish and Lime
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 8 ounces sugar snap peas, trimmed and halved
- 7 ounces yellow wax beans, trimmed and cut into 1-inch pieces
- 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
Nutrition Info
Per Serving
- Calories: 112 kcal
- Carbohydrates: 10 g
- Dietary Fiber: 3 g
- Fat: 7 g
- Protein: 2 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
Yield: 4 servings
3. Still Hungry?
A tangy, refreshing twist on a classic bean salad; try serving this salad with Shrimp Enchiladas Verde.
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too many radishes
Buddy - March 25, 2008 08:10:40 AM PSTI really like this as a side! I don't typically like a lot of radishes so I think only half of a bundle of radishes is necessary. ...otherwise it's hard to go wrong with anything that calls for cilantro and lime!!!
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