Sugar Snap Salad

Ingredients

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

2 tablespoons white-wine vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt, or to taste

1/8 teaspoon freshly ground pepper

1 bunch scallions, trimmed and thinly sliced on the diagonal

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

Directions

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.

2. Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Serve within 1 hour.