Step 1

Bring a medium saucepan of water to a boil and add a generous pinch of salt. Fill a large bowl halfway with ice water.

Step 2

Add the green beans to the boiling water and cook until crisp-tender and bright green, 2 to 3 1/2 minutes. Using a slotted spoon, transfer to the ice bath to cool. Add the snap peas and peas to the boiling water and cook until crisp-tender and bright green, 1 to 2 minutes. Drain well and transfer to the ice bath to cool.

Step 3

Drain the beans and peas and then pat them dry with paper towels. (The vegetables can be covered with a damp paper towel and refrigerated for up to a day before serving.)

Step 4

In a large bowl, toss the beans and peas with the lettuce and the snipped chives.

Step 5

Just before serving, drizzle the salad with about half the dressing and gently toss to combine. Season the salad with salt and pepper, if needed. Serve immediately and pass the remaining dressing at the table.

Step 6

If you have any leftover dressing, cover and refrigerate for up to a couple days, perhaps serving it with crudités or any green salad.