Lemon-Mint Snap Peas & Lima Beans

From EatingWell: May/June 2008 — Subscribe Now!

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.

Lemon-Mint Snap Peas & Lima Beans Recipe

6 servings, about 2/3 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Ingredients

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

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.

Nutrition

Per serving: 137 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 18 g carbohydrates; 5 g protein; 5 g fiber; 132 mg sodium; 227 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (15% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1 fat