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Spring Pea & Radish Salad

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Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Jolene Martinelli, Fremont, New Hampshire

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

Test Kitchen Approved

Spring Pea & Radish Salad

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Yield: 6 servings
Prep: 10 min
Cook: 10 min
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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
Text Ingredients

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.
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