Ingredients Jump to Instructions ↓

  1. 2 cups sugar snap peas, (8 ounces), trimmed

  2. 2 tablespoons white-wine vinegar

  3. 2 tablespoons extra-virgin olive oil

  4. 1/4 teaspoon salt, or to taste

  5. 1/8 teaspoon freshly ground pepper

  6. 1 bunch scallions, trimmed and thinly sliced on the diagonal

  7. 1/2 large red bell pepper, cut into 1 1/2-inch-long slivers

Instructions Jump to Ingredients ↑

  1. Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water. Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Serve within 1 hour.


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