Mixed Bean Salad with Roasted Marcona Almond Vinaigrette



1 1/2 lbs yellow beans, stem off

1 1/2 lbs green beans, stem off

Pickled red onion

1 red onion, sliced thinly

1 cup water

1/2 cup rice-wine vinegar

6 tbsps sugar

2 tsps Kosher salt

Roasted marcona almond vinaigrette

1/3 cup toasted marcona almonds, chopped

4 tbsps Balsamic vinegar

1 tbsp water

1 tbsp honey

1 small shallot, finely minced

1 tbsp chopped parsley, tarragon and basil

1/2 cup rice bran oil

1/2 tsp salt

1/4 tsp freshly ground black pepper


2 oranges, segemented

1 cup Feta cheese, crumbled


Designed to pair with SIMI Pinot Gris

Serves 6


Have a bowl of ice water. Bring 1 gallon of water to a boil. Add salt to water till you can taste salt approx. ½ cup. Blanch yellow beans first and until tender and then with a strainer pull beans out of water and place in ice water to cool down. Repeat with the green beans. Drain when cool.

Pickled Red Onion:

Mix water, rice wine vinegar, sugar and salt into a pot. Bring to a boil. Pour over the thinly sliced red onion and refrigerate till cool. Can be done a few days in advance.

Roasted marcona almond vinaigrette:

Mix almonds, balsamic vinegar, water, honey, shallot, parsley, tarragon, basil, rice bran oil, salt and pepper in a bowl. Set aside.

To serve:

Place beans in large bowl. Mix in pickled onions and toss with vinaigrette about 20 minutes before serving to marinate. Before serving, mix in citrus segments and Feta cheese.

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