A tangy, refreshing twist on a classic bean salad; try serving this salad with Shrimp Enchiladas Verde.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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: Per serving: 108 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 3 g fiber; 162 mg sodium.