Spring Pea & Radish Salad Recipe

5 1 1
Spring Pea & Radish Salad Recipe
Spring Pea & Radish Salad Recipe photo by Taste of Home
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Spring Pea & Radish Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

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

Directions

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, 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.
Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables. Yield: 6 servings.
Originally published as Spring Pea & Radish Salad in Taste of Home April/May 2017

Nutritional 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.

  • 1/2 pound fresh wax or green beans
  • 1/2 pound fresh sugar snap peas
  • 2 cups water
  • 6 large radishes, halved and thinly sliced
  • 2 tablespoons honey
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper
  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, 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. Yield: 6 servings.
Originally published as Spring Pea & Radish Salad in Taste of Home April/May 2017

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Reviews forSpring Pea & Radish Salad

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annrms User ID: 2649709 264723
Reviewed Apr. 16, 2017

"This is a superior recipe! It's easy to make, and the flavors are uniquely delicious. Loved the fact that it called for no oil in the recipe. We greatly enjoyed the crunch of the snow peas and green beans along with the crunch and zip of the radish. Tarragon was the perfect herb to use , and the 2 Tablespoons of honey was just the right amount of sweetness. This is a keeper recipe!"

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