Snap Pea Salad with Radish & Lime
- cal. (kcal) 110
- Makes: 4 servings
- Prep: 25 mins
- Start to Finish: 40 mins
- Carb Grams Per Serving: 9
sugar snap peas, trimmed and halved (about 2 cups)
yellow wax beans, trimmed and cut into 1-inch pieces (about 3 cups)
extra-virgin olive oil
chopped fresh cilantro
Freshly ground pepper, to taste
radishes, trimmed and thinly sliced (about 10)
- 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.
- Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 110 cal., 7 g total fat (1 g sat. fat), 157 mg sodium, 9 g carb. (3 g fiber), 2 g pro.