Sugar Snap Pea Salad

Directions

1. Bring a large pot of water to a boil and set up an ice bath.

2. Trim and chop the green beans, then add them to the water. Boil for 1 minute, then use a spider or fine mesh strainer to transfer them to the ice bath to stop the cooking.
3. While the beans cool, chop the cucumbers and peas and add them to a large bowl.
4. In a small bowl, whisk together the dressing ingredients.
5. Add the cooled green beans to the salad bowl and pour in the dressing. Mix to get the veggies evenly coated.
6. Serve immediately. Leftovers are great in a bowl or on toast.