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

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
Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724)
Hours: We are open 7 days a week from 10am to 5pm
Mailing Address: PO Box 189, Talmage, CA 95481
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