Snap Pea Salad with Radish and Lime

1. 1

   Steam sugar snap peas over 2 inches of boiling water, stirring once, until crisp-tender, 2 to 3 minutes.

2. 2

   Plunge into ice water.

3. 3

   Transfer to a baking sheet lined with paper towel.

4. 4

   Steam wax beans until crisp-tender, about 5 minutes.

5. 5

   Plunge into ice water then transfer to a baking sheet lined with paper towel to drain and dry.

6. 6

   Transfer to the baking sheet.

7. 7

   Refrigerate until chilled, about 10 to 20 minutes (or more).

8. 8

   Whisk lime juice, oil, cilantro, salt and pepper in a large bowl.

9. 9

   Add radishes, peas and beans; toss to coat.

10. 10

    Serve chilled.

11. 11

    This is a great veggie side dish that is easily made ahead and is ready to serve when you are.

* Per serving · 4 servings · Values may vary.

No additional tips available.