Snap Pea Salad with Radish & Lime

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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
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 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)

Directions
  1. 4 servings, about 1 cup each

  2. 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.

  3. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.


Nutritional Facts

Servings
4
Per serving
Calories
109
Carbohydrates
10g
Fat
7g
Saturated Fat
1g
Monounsaturated Fat
5g
Protein
3g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
311mg
Sodium
155mg
Added Sugars
0g
Exchanges
1 1/2 fat
1 1/2 nonstarchy veg
Carbohydrate Servings
1/2
Vitamin C (74% daily value)
Vitamin A (16% dv)

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