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Spring Pea & Radish Salad

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 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


  • 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.
  • 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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Average Rating:
  • ebramkamp
    Feb 28, 2020

    This recipe is simple to make but delivers on flavors. I love taking it to potlucks. No mayonnaise to worry about. Very light. It's definitely a keeper.

  • annrms
    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!