Green bean, sugar snap pea and cranberry salad
|¼ cup||Red wine vinegar|
|1 tsp||Caster sugar|
|1 to taste||Sea salt and cracked black pepper|
|250 g||French green beans, trimmed|
|250 g||Snap peas, trimmed and halved|
|¼ cup||Pine nuts, toasted|
|¼ cup||Dried cranberries, sweetened|
- Place the vinegar, garlic, sugar, olive oil, salt and pepper in a bowl and whisk to combine.
- 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. Place on a dish and sprinkle with the pine nuts and cranberries.
- Drizzle with the red wine vinegar dressing to serve.