Snap Pea Salad with Radish & Lime
This colorful combination of sugar snap peas, wax beans and radishes is dressed with a tangy lime vinaigrette for a refreshing side dish. Source: EatingWell Magazine, June/July 2005
Ingredients
Directions
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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.
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Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.
Nutrition Facts
Serving Size: about 1 cup
Per Serving:
107 calories; 7.3 g total fat; 1 g saturated fat; 150 mg sodium. 284 mg potassium; 9.2 g carbohydrates; 3.2 g fiber; 3 g sugar; 2.6 g protein; 797 IU vitamin a iu; 43 mg vitamin c; 42 mcg folate; 50 mg calcium; 2 mg iron; 27 mg magnesium;
Exchanges:
2 vegetable, 1 1/2 fat (mono)