Sugar Snap Pea, Radish, and Cucumber Salad

1. 1

   Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds.

2. 2

   Drain in a colander and rinse under cold water to stop cooking.

3. 3

   Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices.

4. 4

   Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.