1. Remove the edamame from the package and set aside in a bowl. Slice the beans diagonally. Add 2-3 inches of water to a saucepan with a steamer insert or steamer basket and bring to a boil. Steam the green beans, covered, for 5 minutes Add the edamame, peas and sugar snaps and steam another 7-10 minutes, or until vegetables are tender.
2. While vegetables are steaming, whiz the bread in a food processor until you get fine crumbs. Heat the oil in a skillet and add the bread crumbs, tossing until golden brown. Finely chop half of the mint. Zest and juice the lime and add the zest to the bread crumbs. Season with salt (in moderation)
3. Transfer the vegetables to a warm serving bowl. Sprinkle with 1-2 tablespoon lime juice and salt (in moderation). Sprinkle over the bread crumbs and garnish with the remaining mint leaves.
Per serving: 170 calories, 10g fat, 1g saturated fat, 0mg cholesterol, 11mg sodium, 15g carbohydrate, 8g fiber, 7g sugar, 9g protein