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April 15, 2013

Snap Pea Salad with Radish and Lime

This colorful combination of sugar snap peas, wax beans, and radishes is dressed with a tangy lime vinaigrette for a refreshing side dish.


Snap Pea Salad with Radish and Lime

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
Freshly ground pepper, to taste
1 bunch 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.
Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.


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