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Lemon-Mint Snap Peas & Lima Beans

May/June 2008

Your rating: None Average: 3.3 (27 votes)

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

Makes: 6 servings, about 2/3 cup each

Active Time:

Total Time:

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

  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

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

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

Carbohydrate Servings: 1

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


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