Ingredients Jump to Instructions ↓

  1. 8 ounce(s) sugar snap peas , trimmed and halved (about 2 cups) 7 ounce(s) yellow wax beans , trimmed and cut into 1-inch pieces (about 3 cups) 3 tablespoon(s) lime juice 2 tablespoon(s) extra-virgin olive oil 1/2 cup(s) chopped fresh cilantro 1/4 teaspoon(s) salt , or to taste Freshly ground pepper , to taste 1 bunch(es) radishes , trimmed and thinly sliced (about 10)

Instructions Jump to Ingredients ↑

  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. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.


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