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, thawed

Preparation

  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 until the snap peas are tender-crisp and the lima beans are heated through, 5 to 7 minutes. Toss with the vinaigrette.