One of my favorite things about this dish is that unlike most salads, this one stays fresh and crisp for days. Make big batches to take with you to your next BBQ or just to enjoy week long as leftovers. It’s light and refreshing, packed with nutrients (sugar snap peas are loaded with vitamins, minerals, protein, antioxidants and more!), and takes less than 10 minutes to make. Enjoy!
Side note: Shop our marketplace for Chaparral Gardens Balsamic Vinegar!
- 4 cups halved sugar snap peas
- 1/2 cup green peas (I used frozen and defrosted them)
- 1 cup diced English cucumber
- 1/2 of a red onion (sliced thin)