Salad with cucumber, radishes, snap beans/peas

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Name: Salad with cucumber, radishes, snap beans/peas
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 med English cucumber, very thinly sliced; 4 small radishes, trimmed, very thinly sliced; 2 each scallions, very thinly sliced; 1 lb mixed snap beans (green,wax/Romano); 4 oz sugar snap peas; 3 tbsp lime juice; 2 tbsp evoo; 1 tbsp soy sauce; 2 tsp toasted sesame seeds; 1/4 tsp Sugar

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INGREDIENTS

1/2 med English cucumber, very thinly sliced
4 small radishes, trimmed, very thinly sliced
2 each scallions, very thinly sliced
1 lb mixed snap beans (green,wax/Romano)
4 oz sugar snap peas
3 tbsp lime juice
2 tbsp evoo
1 tbsp soy sauce
2 tsp toasted sesame seeds
1/4 tsp Sugar

Servings

INSTRUCTIONS

Cook beans in large pot of boiling salted water just til their color intensifies and they are barely softened, about 1 min. using slotted spoon, immed transfer to large bowl of salted ice water. (Use 1 tbsp salt for every 2 qts water).

Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let veggies drain and pat dry. Trim beans and remove strings from peas. Slice into large pieces on a steep diagonal.

DO AHEAD: beans and peas can be blanched 2 days ahead. Cover and chill.

DRESSING AND ASSEMBLY: Whisk line juice, oil, soy sauce, sesame seeds and sugar in large bowl; seaons with s&p. add beans and peas and toss to coat. Season with more s&p if needed. Add cuke, radishes, scallions; toss agin. Tranfer to a platter and serve. Dressing can also be done 2 days ahead. cover and chill. bonappetit 12/17

NOTES

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Salad with cucumber, radishes, snap beans/peas

1/2 med English cucumber, very thinly sliced 
4 small radishes, trimmed, very thinly sliced 
2 each scallions, very thinly sliced 
1 lb mixed snap beans (green,wax/Romano) 
4 oz sugar snap peas 
3 tbsp lime juice 
2 tbsp evoo 
1 tbsp soy sauce 
2 tsp toasted sesame seeds 
1/4 tsp Sugar

Place cuke, radishes, scallions in colander set in bowl of ice water. Press down on veggies to submerge. let sit, stirring occas, til very firm and crunchy, at least 15 min and up to 1 hr. Drain and pat dry.
Cook beans in large pot of boiling salted water just til their color intensifies and they are barely softened, about 1 min. using slotted spoon, immed transfer to large bowl of salted ice water. (Use 1 tbsp salt for every 2 qts water).
Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let veggies drain and pat dry. Trim beans and remove strings from peas. Slice into large pieces on a steep diagonal.
DO AHEAD: beans and peas can be blanched 2 days ahead. Cover and chill.
DRESSING AND ASSEMBLY: Whisk line juice, oil, soy sauce, sesame seeds and sugar in large bowl; seaons with s&p. add beans and peas and toss to coat. Season with more s&p if needed. Add cuke, radishes, scallions; toss agin. Tranfer to a platter and serve. Dressing can also be done 2 days ahead. cover and chill. bonappetit 12/17

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Nutrition

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Serving Size: 1 Serving (225g)
Recipe Makes: 4 Servings

Calories: 104
Calories from Fat: 73 (70%)

Amt Per Serving		% DV

	Total Fat 8.1g	11 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 78.2mg		3 %
Potassium 386.2mg		10 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 4.8g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 104

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