- 8 ounces sugar snap peas, trimmed and halved
- 7 ounces yellow wax beans, trimmed and cut into 1-inch pieces
- 3 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped fresh cilantro
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 bunch radishes, trimmed and thinly sliced
- Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes.
- Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.