A simple green bean salad

Nothing fancy, this, just a straightforward side dish. I cooked some fine green beans and sugar snap peas in boiling water for four minutes, until cooked but with just a little bite left to them, and rinsed them in cold water straight away. I added a simple dressing of one part red wine vinegar to three parts olive oil, and a handful of very finely chopped red onion (I would have gone for shallots, but I didn't have any in). Piled onto a plate for people to help themselves to, we ate them alongside a roast leg of lamb, but they would go beautifully with cold roast chicken or a nice piece of grilled fish.