Salad to die for

Salad... it doesn't always sound very exciting... usually reminds you that there is a healthier alternative (when you're eating out, saying "I'll have the salad" vs. the fries usually isn't as satisfying and can just sound BLAH- insert picture here of wilty iceberg lettuce, over-ripe tomatoes and too-strong house dressing). Here's a scrumptious example of a salad that can wipe-out negative salad connotations for good. No salad has ever made my mouth water quite like this one does.

I feel I need to preface this recipe by crediting that many of my recipes are inspired by the charming, wonderful and talented Michael Smith. I own two of his marvelous cookbooks and watch his show religiously. My pantry shelves are lined with mason-jar filled pantry staples and I daydream about it someday being a walk-in pantry like his with well lit shelves stocked with exotic, flavourful ingredients. This recipe is a not-too-far departure of his 'Southwestern Bean Salad' from The Best of Chef at Home

 

 

 

 

 

 

 

 

 

 

 

 

SOUTHWESTERN BEAN SALAD (to die for)
3/4 Cup   Olive oil
1/3 Cup   Red wine vinegar
2 Tbsp     Dijon mustard
1 Tsp       Hot Sauce
2 Tbsp     Honey
2 Cups    Canned mixed beans (rinse well to get rid of can-gunk)
2 Cups    Canned black beans (again, rinse well... I find that throwing them in a colander and running under cool water for a few mins works well)
1 Cup      Cooked corn (from frozen, or cut off the cob)
1 Red bell pepper, diced
1 Basket of cherry tomatoes, halved (I used 1/2 yellow grape tomatoes and 1/2 cherry tomatoes - both from my garden  yummy!) 
1/2 Large red onion, finely diced
1 Jalapeno pepper, finely diced  (also fresh from my garden - did I mention yummy?)
A bunch of fresh cilantro, minced
A Sprinkle of kosher salt and freshly ground pepper

In a large salad bowl, whisk together oil, vinegar, mustard, hot sauce and honey. Add the beans, corn, pepper, tomatoes, cilantro, salt and pepper. Toss to combine. Season to taste. Serve immediately or rest for a few hours.

Tip - Try grilling the bell pepper, corn, and red onion for a spin on southwestern flavour. Also, try serving with blackened chicken skewers.

 

WINE 
I fully admit that I know nothing about wine or wine and food pairings. What I do know however, is what I like and I know that I simply CANNOT get enough of the new Open Sauvignon Blanc. Drank 2 bottles in the past 2 weeks and just finished off bottle #2 this evening. I will be sad not having it tomorrow with dinner.