Green bean, sugar snap pea and cranberry salad
- Place the vinegar, garlic, sugar and olive oil in a bowl. Season with 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.