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 tablespoon lime juice
- 2 tablespoon 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)
Cooking Directions
Step 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.
Step 2
Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.
Nutrition Info
- Serving: Per serving
- Calories: 110
- Carbohydrates: 9g
- Fat: 7g
- Protein: 2g
- Dietary Fiber: 3g
- Saturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 0mg
- Potassium: 140mg
- Sodium: 157mg
- Exchanges: 2 vegetable, 1 1/2 fat (mono)
- Carbohydrate Servings: 1/2