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Cooking with Emily: Fourth of July recipes part two

Now that you have recipes for two awesome gourmet hot dogs you need side dishes to go with them. Emily’s recipe for today is a refreshing summer bean salad that is perfect for a hot summer day. Make sure to check back tomorrow for her creamy mac salad. Enjoy!

Summer Bean Salad
Pair with 2014 Willamette Valley Pinot Gris  the bright herbs and vinegar in this salad are brought out by the acid in our pinot gris to create a perfect pairing.

2- 15 ounce cans cannellini beans, drained and gently rinsed under cold water
Cherry tomatoes (add to your liking)
1 small red onion, finely diced
1 bunch parsley, chopped
1/3 cup basil, finely sliced
Salt and pepper to taste

2 tablespoons dijon mustard
1/3 cup sherry vinegar
1 cup good quality olive oil
1 tablespoon honey

Whisk together or use a food processor to combine the mustard, vinegar and honey. Add oil slowly to create emulsion.

Slice cherry tomatoes in half and combine with the beans, onions and herbs.

Gently toss with dressing (you may not need to use all of it) and add salt and pepper to taste. This salad may also be prepared a day ahead and refrigerated.

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