Whether you’re looking for a fresh, zesty salad to take to a graduation party, a picnic, or just for your family’s dinner, this recipe is a keeper. Sugar snap peas are so sweet and crunchy, and they’re available at many markets now. Combined with tender yellow wax beans, zippy radishes, and a simple dressing made with olive oil and tart lime juice, they make a salad that is snappy in every sense of the word!
Sugar Snap Salad is quick to throw together and full of nutrition and colorful appeal.
2 cups sugar snap peas, ends trimmed, cut in half
3 cups yellow wax beans, cut into 1-inch pieces
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro
Salt and freshly-ground black pepper, to taste
1 bunch radishes, well-washed, thinly sliced in rounds or cut into matchsticks, whichever you prefer
1. Steam the sugar snaps until just crisp-tender, about 4 minutes, then lay in a single layer on a paper-towel-lined baking sheet.
2. Steam wax beans until crisp-tender, about 5 minutes. Add them to the sugar snaps on the baking sheet and refrigerate the sugar snaps and beans for about 20 minutes, until well-chilled.
3. In a large salad bowl, whisk the lime juice, olive oil, cilantro, salt and pepper. Add the chilled vegetables and the radishes, tossing to coat with dressing. Serve chilled.
Inspired by Eating Well Magazine, June/July 2005.