Green bean, sugar snap pea and cranberry salad

Ingredients

¼ cup	Red wine vinegar
1 clove	Garlic, crushed
1 tsp	Caster sugar
2 Tbsp	Extra virgin olive oil
250 g	French green beans, trimmed (Main)
250 g	Sugar-snap peas, trimmed and halved (Main)
¼ cup	Pine nuts, toasted
¼ cup	Dried cranberries

Directions

1. Place the vinegar, garlic, sugar and olive oil in a bowl. Season with 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.
3. Drain and refresh under cold water. Place on a dish and sprinkle with the pine nuts and cranberries.
4. Drizzle with the red wine vinegar dressing to serve.