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.

Ingredients 4 servings

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  • 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
  • Freshly ground pepper, to taste
  • 1 bunch radishes, trimmed and thinly sliced (about 10)

Preparation

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  1. 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.
  2. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.

Nutrition information

  • 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
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 1 1/2 fat (mono)

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