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Lemon-Mint Snap Peas & Lima Beans
Lemon-Mint Snap Peas & Lima Beans
1 Review
From: EatingWell Magazine, May/June 2008
Fresh-tasting lemon-mint vinaigrette dresses up snap peas and lima beans in a hurry. The creamy texture of limas is a perfect counterpart to the crunch of the sugar snap peas. Try this vinaigrette with asparagus and green beans too.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 small shallot, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 pound sugar snap peas, trimmed
- 10 ounces frozen baby lima beans, thawed
Preparation
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Active
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Ready In
- Whisk shallot, oil, lemon juice, mint, mustard, sugar, salt and pepper in a large bowl.
- Bring 2 inches of water to a boil in a medium saucepan fitted with a steamer basket. Steam snap peas and lima beans until the snap peas are tender-crisp and the lima beans are heated through, 5 to 7 minutes. Toss with the vinaigrette.
- Serving size: about ⅔ cup
- Per serving: 131 calories; 5 g fat(1 g sat); 5 g fiber; 17 g carbohydrates; 5 g protein; 42 mcg folate; 0 mg cholesterol; 4 g sugars; 1 g added sugars; 963 IU vitamin A; 48 mg vitamin C; 50 mg calcium; 3 mg iron; 126 mg sodium; 370 mg potassium
- Nutrition Bonus: Vitamin C (80% daily value)
- Carbohydrate Servings: 1
- Exchanges: ½ starch, 1 vegetable, 1 fat
Reviews 1
June 02, 2011
By: EatingWell User
Quick, easy side dish
Really like this. The mint brought out the sweetness of the snap peas. I didn't use lima bean, but really this is just a recipe for a nice vinaigrette that would be good on a variety of greens.
Pros: Fresh, Light, Delicious
Cons: Be careful not to overdo the mint
