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Snap Pea Salad with Radish & Lime

June/July 2005, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (17 votes)

This colorful combination of sugar snap peas, wax beans and radishes is dressed with a tangy lime vinaigrette for a refreshing side dish.


Snap Pea Salad with Radish & Lime Recipe

Makes: 4 servings, about 1 cup each

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Total Time:

Ingredients

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

Preparation

  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

Per serving: 110 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrates; 2 g protein; 3 g fiber; 157 mg sodium; 140 mg potassium.

Nutrition Bonus: Vitamin A (20% daily value).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1 1/2 fat (mono)


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