Lemon-Mint Snap Peas with Lima Beans or Edamame

From the kitchen of One Perfect Bite...I was asked to bring a salad to a cold buffet last week. Knowing that winter salads won't please everyone, I decided to make one that was fresh and green and to my own liking. I didn't expect all of it to be eaten and had hoped for leftovers to bring home for my own table. As it happened, I was surprised and disappointed. The salad was actually well received and there were no leftovers to bring home. The recipe for it originally appeared in Eating Well magazine and it's one I make several times a year. I love the play of mint against the crunchy texture of the crisp peas and beans. It really does refresh the palate. This is very easy to assemble and if you need another salad for your roster, you might want to give this one a try. Its color is perfect for a holiday table. Here's how it is made.

Lemon-Mint Snap Peas with Lima Beans or Edamame...from the kitchen of One Perfect Bite courtesy of Eating Well magazine

Ingredients:
1 small shallot, minced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound sugar snap peas, trimmed
10 ounces frozen baby lima beans or edamame, thawed
Optional: Sea Salt for garnish

Directions:
1) Whisk shallot, oil, lemon juice, mint, mustard, sugar, salt and pepper in a large bowl.
2) Bring 2 inches of water to a boil in a medium saucepan fitted with a steamer basket. Steam snap peas and lima beans (or edamame) until peas are crisp-tender and beans are heated through, about 5 to 7 minutes. Toss with the vinaigrette. Chill. Serve cold or at room temperature. Sprinkle with sea salt just before serving. Yield: 8 servings.

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