Chili-Lime Snap Peas

chili-lime-snap-peas
Photo by Anna Williams
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 133 calories
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 435 mg
    • Protein 5 g
    • Carbohydrate 13 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 88 mg

Bring a medium pot of salted water to a boil. Set a bowl of ice water next to the sink. Add the snap peas to the pot and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Drain and pat dry.

Toss together the snap peas, chili, peanuts, cilantro, oil, lime zest, lime juice, and a pinch of salt in a medium bowl.

 

Ingredients

  1. Check kosher salt
  2. Check 1 pound snap peas, trimmed
  3. Check 1 red chili pepper (such as Fresno or jalapeño), thinly sliced
  4. Check 1/4 cup roasted peanuts, chopped
  5. Check 1/4 cup fresh cilantro leaves
  6. Check 2 teaspoons canola oil
  7. Check 1/2 teaspoon finely grated lime zest, plus 1 tablespoon lime juice

Directions

  1. Bring a medium pot of salted water to a boil. Set a bowl of ice water next to the sink. Add the snap peas to the pot and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Drain and pat dry.
  2. Toss together the snap peas, chili, peanuts, cilantro, oil, lime zest, lime juice, and a pinch of salt in a medium bowl.