Snap Pea Salad with Radish and Lime

• 8 ounces sugar snap peas trimmed and halved (about 2 cups)
• 7 ounces wax beans yellow, trimmed and cut into 1-inch pieces (about 3 cups)
• 3 tablespoons lime juice
• 2 tablespoons olive oil, extra-virgin
• 1/2 cup cilantro fresh, chopped
• 1/4 teaspoon salt
• 1 x black pepper freshly ground to taste
• 1 bunch radishes trimmed and thinly sliced (about 10)

1. Steam sugar snap peas over 2 inches of boiling water, stirring once, until crisp-tender, 2 to 3 minutes.
2. Plunge into ice water.
3. Transfer to a baking sheet lined with paper towel.
4. Steam wax beans until crisp-tender, about 5 minutes.
5. Plunge into ice water then transfer to a baking sheet lined with paper towel to drain and dry.
6. Transfer to the baking sheet.
7. Refrigerate until chilled, about 10 to 20 minutes (or more).
8. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl.
9. Add radishes, peas and beans; toss to coat.
10. Serve chilled.
11. This is a great veggie side dish that is easily made ahead and is ready to serve when you are.

sugar snap peas, lime juice, olive oil, cilantro, salt, black pepper

Taken from recipeland.com/recipe/v/snap-pea-salad-radish-lime-49574 (may not work)