What you call a food often determines whether a child will eat it. Kids love sugar snap peas, my little cousins eat them right off my vines and the older kids seem to like them as well. I think it’s partly because sugar and snap sounds fun and delicious. The addition of sugar to this dressing doesn’t hurt either!
Sugar Snap Pea and Red Bean Salad
- 2 cups Sugar Snap Peas or String Beans
- 1 can dark red kidney beans
- 1/4 cup red onion, fine dice
- 2 TBL parsley, minced
- 1/4 cup sugar
- 1/4 cup oil
- 1/4 cup cider vinegar
Place chopped onion in an ice bath for 10 minutes to remove any overly pungent flavors and then drain. Blanch snap peas and place in an ice bath to set the color. Rinse the kidney beans well. Simmer vinegar, oil and sugar in a saucepan until sugar dissolves. Combine beans and onions in a bowl and pour warm ( but not hot) dressing over it. Let cool and toss in snap peas and parsley. Season with salt and freshly ground black pepper. Let marinate for 20 minutes before serving for best flavor.