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Spring Pea & Radish Salad

3 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 20 min.

Makes

6 servings

Updated: Aug. 08, 2023
Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire
Spring Pea & Radish Salad
Spring Pea & Radish Salad Recipe photo by Taste of Home
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Ingredients

  • 1/2 pound fresh wax or green beans
  • 1/2 pound fresh sugar snap peas
  • 2 cups water
  • 6 large radishes, thinly sliced
  • 2 tablespoons honey
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper

Directions

  1. Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain.
  2. Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.

Nutrition Facts

2/3 cup: 50 calories, 0 fat (0 saturated fat), 0 cholesterol, 86mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.