| Summer Bean Salad |
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with VPC Chardonnay Dressing
Blanch the green and yellow beans in hot water. Cool and cut into 2cm lengths. Cook the haricot beans. Slice the onions thinly and cook in a pan until golden brown. Allow to cool. Toss all ingredients together. Season with salt & pepper and serve.
Note: Shake the dressing well before use and refrigerate after opening.
Chef’s Tip: This salad is great served with chicken and fish. |
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| Ingredients |
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Serves 4
400g green beans
400g yellow beans
200g haricot beans
2 onions
½ cup walnuts, chopped & roasted
50g olives, pitted & chopped
20 tarragon leaves, chopped
VPC Chardonnay Dressing |
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