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Snap Pea Salad with Radish & Lime
Snap Pea Salad with Radish & Lime
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From: EatingWell Magazine, June/July 2005
This colorful combination of sugar snap peas, wax beans and radishes is dressed with a tangy lime vinaigrette for a refreshing side dish.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
- ½ cup chopped fresh cilantro
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- 1 bunch radishes, trimmed and thinly sliced (about 10)
Preparation
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- 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.
- Serving size: about 1 cup
- Per serving: 107 calories; 7 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 3 g protein; 42 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 797 IU vitamin A; 43 mg vitamin C; 50 mg calcium; 2 mg iron; 150 mg sodium; 284 mg potassium
- Nutrition Bonus: Vitamin C (72% daily value)
- Carbohydrate Servings: ½
- Exchanges: 2 vegetable, 1½ fat (mono)
