Mint and green peas are a classic spring combination. If you're a fan of edamame, use it in place of either the green peas or fava beans.

Recipe by Cooking Light April 2006


Credit: Howard L. Puckett

Recipe Summary test

8 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Remove beans from pods; discard pods. Cook beans and snap peas in boiling water 1 minute or until snap peas are crisp-tender. Remove beans and snap peas with a slotted spoon. Plunge beans and snap peas into ice water; drain. Remove tough outer skins from beans; discard skins.

  • Combine beans, snap peas, green peas, mint, and prosciutto in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over bean mixture, and toss well.

Nutrition Facts

99 calories; calories from fat 29%; fat 3.2g; saturated fat 0.7g; mono fat 1.4g; poly fat 0.4g; protein 6.6g; carbohydrates 11.7g; fiber 4g; cholesterol 6mg; iron 1.9mg; sodium 267mg; calcium 44mg.