Southwestern Bean Salad - Chef Michael Smith
Bean salads are excellent stick-to-the-ribs fare, especially when they’re jazzed up with the bright flavours of the Southwest, where beans have long been a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefmichaelsmith.com.
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon your favourite hot sauce
- 1 14 ounce can mixed beans, drained and rinsed well
- 1 cup cooked corn or raw corn sliced off the cob
- 1 red bell pepper, diced small
- 1 basket cherry tomatoes, halved
- 1 Red Onion, thinly sliced
- a handful green beans, steamed and cut into bite-sized pieces
- a handful yellow wax beans, steamed and cut into bite-sized pieces
- a bunch fresh cilantro, minced
- a sprinkle or two sea salt and freshly ground pepper
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