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
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.