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Snap Pea Salad with Radish & Lime
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  • total
  • prep
108 calories/serving

Provided By:
EatingWell

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    • A tangy, refreshing twist on a classic bean salad; try serving this salad with Shrimp Enchiladas Verde.

    Ingredients

    Serves:

      • 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, or to taste
      • Freshly ground pepper to taste
      • 1 bunch radishes, trimmed and thinly sliced (about 10)

    Directions

    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.

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

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 108Calories from fat 63
    Total Fat 7gm11%Saturated Fat 1gm5%
    Mono Unsaturated Fat 5gmSodium 162mg7%
    Total Carbohydrates 4gm1%Fiber 3gm3%
    Protein2gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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