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Title: Spring Pea & Radish Salad
Categories: Vegetables, Herbs
Yield: 6 servings

1/2 lb Fresh wax or green beans
1/2 lb Fresh sugar snap peas
2 c Water
6 lg Radishes, thinly sliced
2 tb Honey
1 ts Dried tarragon
1/4 ts Kosher salt
1/4 ts Coarse 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.

Jolene Martinelli, Derry, New Hampshire

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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