Snap Pea Salad with Radish and Lime

Snap Pea Salad with Radish and Lime

Peas are abundant this week and so versatile. Here is a recipe that requires only a few minutes and incorporates the peas and cilantro from your share!

4 Servings, about 1 cup each


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)


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.