Summer Bean Salad Recipe
Oberon Sauvignon Blanc, Napa Valley

Pair with Oberon Sauvignon Blanc

Servings: 4


1 1/2 pounds of green and yellow beans
1/2 tsp sea salt
2 shallots thinly sliced
2 Tbsp white wine vinegar
1 cup of cherry tomatoes cut in half
2 Tbsp extra virgin olive oil
2 Tbsp fresh mint or basil, chopped

Summer Bean Salad


In a bowl, toss the shallots with vinegar and set aside.

Bring a large pot of water to boil and add salt. Add the beans and cook for 5 - 10 minutes until just tender. Drain and pat dry.

Toss hot beans and shallot vinegar together. Allow to cool before adding tomatoes, mint and olive oil. Toss gently and serve.

Tip! Turn into a pasta salad by cutting the beans in half before cooking and adding to your favorite pasta. Store extra shallot vinegar dressing in an air tight container in the fridge.

© Copyright , Folio Fine Wine Partners, a Michael Mondavi Family Co., Napa, CA