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.

INGREDIENTS
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.

Serves 4.