This is the lunch we had on Tuesday, which everyone LOVED!! It's taken from Michael Smith's terrific cookbook, "Chef at Home", reproduced here so you can try it at home, if you like.
Ingredients:
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon hot sauce
1 398 mL can of mixed beans, drained and rinsed well
1 cup corn niblets
1 sweet red pepper, diced small
1 basket of cherry tomatoes, halved*
1 red onion, thinly sliced
a handful of green beans, steamed and cut into bite-sized pieces
a bunch of fresh cilantro, minced**
a sprinkle of salt and pepper
Whisk together oil, vinegar, mustard and hot sauce in salad bowl. Add all other ingredients, toss to combine. May serve immediately or let rest for a few hours.
*In the winter, when cherry tomatoes cost more than gold and regular tomatoes taste and feel like paste in the mouth, I use half-a-dozen plum tomatoes, chopped roughly. They're less expensive than cherry tomatoes right now, they have somewhat more flavour, and a far nicer texture than the standard ones.
**When fresh cilantro is unavailable, I'll toss a couple of tablespoons of dried cilantro into the dressing. It's not quite as good, but it'll do. :)
No comments:
Post a Comment