Step 1

To a small bowl or jar, add the lemon juice, mustard, vinegar, garlic, olive oil, pepper and salt. Whisk to combine or pop a lid on the jar and give it a good shake.

Step 2

Drain and rinse the beans and add to a large bowl.

Step 3

Wash and chop the sugar snap peas into bite sized pieces (I cut mine in half or into 3 pieces if they were quite big) and add them to the bowl with the beans.

Step 4

Chop the dill into small pieces and add to the beans and peas.

Step 5

Pour over the vinaigrette and toss to combine. If you have time, leave it to sit for about 15 minutes before serving so the flavours can blend.