Carrot Ginger Bean Salad

Served at the Picinc with the Renegade Sauvignon Blanc.

1 bunch green onions, thinly sliced
5 carrots, peeled & sliced
8 oz sugar snap peas, cut in 1/3rds
2 (15 oz) cans kidney beans, drained
Dressing
2 Tbl ginger, peeled & grated
2 Tbl olive oil
3 Tbl soy sauce
3 Tbl rice vinegar/p>

Place onions in a strainer and run hot water over them for 45 seconds. Drain and place in mixing bowl with carrots, snap peas, and kidney beans. In a bowl combine ginger, olive oil, soy sauce, and rice vinegar. Dress veggies to taste. Serves 15.

Husch Vineyards
Tasting Room: 4400 Hwy 128, Philo, CA 95466
Mail Address: PO Box 189, Talmage, CA 95481
Open Daily 10am to 5pm
1-800-554-8724
Contact Us  | Accessibility  | Trade & Wholesale  | Privacy