green bean, sugar snap pea and cranberry salad

  • ¼ cup (60ml) red wine vinegar
  • 1 clove garlic, crushed
  • 1 teaspoon caster (superfine) sugar
  • 2 tablespoons olive oil
  • sea salt and cracked black pepper
  • 250g green beans, trimmed
  • 250g sugar snap peas, trimmed and halved
  • ¼ cup (40g) pine nuts, toasted
  • ¼ cup (35g) sweetened dried cranberries

 

  1. Place the vinegar, garlic, sugar, olive oil, salt and pepper in a bowl and whisk to combine. 
  2. Cook the beans and sugar snap peas in a large saucepan of salted boiling water for 2 minutes or until tender. Drain and refresh under cold water. 
  3. Place on a dish and sprinkle with the pine nuts and cranberries. Drizzle with the red wine vinegar dressing to serve. Serves 4–6. 
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