Sugar Snap Pea Salad
Author:Fresh, vibrant, crunchy and delicious Sugar Snap Pea Salad with a fresh and zingy lemon, mustard, garlic vinaigrette. It makes a great warm-weather side or light meal.
Ingredients
For the dressing
- 1 medium lemon , juice only
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 small clove garlic , grated or minced finely
- 4 tablespoons (60 mls) extra virgin olive oil , see FAQ's for oil-free option
- ½ teaspoon freshly ground black pepper
- ½ teaspoon fine salt
For the salad
- 1¾ cups (1 x 398 ml or 15 oz) can white beans , such as cannelini, great northern, lima or gigante beans
- 15 oz (425 g) sugar snap peas
- 1 big handful fresh dill , chopped (thick stems removed)
INSTRUCTIONS
- To a small bowl or jar, add the lemon juice, mustard, vinegar, garlic, olive oil, pepper and salt. Whisk to combine or pop a lid on the jar and give it a good shake.
- Drain and rinse the beans and add to a large bowl.
- Wash and chop the sugar snap peas into bite sized pieces (I cut mine in half or into 3 pieces if they were quite big) and add them to the bowl with the beans.
- Chop the dill into small pieces and add to the beans and peas.
- Pour over the vinaigrette and toss to combine. If you have time, leave it to sit for about 15 minutes before serving so the flavours can blend.
NOTES
Store leftover snap pea salad in a sealed container in the fridge for up to 3 days.
NUTRITION
Serving: 1serving | Calories: 174kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 360mg | Fiber: 4g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 45mg | Calcium: 67mg | Iron: 3mg
