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.

Ingredients 6 servings

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  • 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound sugar snap peas, trimmed
  • 10 ounces frozen baby lima beans, thawed

Preparation

  • Active

  • Ready In

  1. Whisk shallot, oil, lemon juice, mint, mustard, sugar, salt and pepper in a large bowl.
  2. 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.

Nutrition information

  • Serving size: about 2/3 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; 0 g added sugars; 963 IU vitamin A; 48 mg vitamin C; 50 mg calcium; 3 mg iron; 126 mg sodium; 370 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 1 fat

Reviews 1

June 02, 2011
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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