Snap Pea Salad with Radish and Lime

Makes: 4 servings, about 1 cup each

Active Time: 25 minutes

Total Time: 40 minutes

INGREDIENTS

• 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)

PREPARATION

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

Per serving: 110 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 9 g carbohydrates; 2 g protein; 3 g fiber; 157 mg sodium; 140 mg potassium.

Nutrition Bonus: Vitamin A (20% daily value).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1 1/2 fat (mono)