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 staple food.

Yield: Serves 4 - 6


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


In a festive salad bowl, whisk together the oil, vinegar, mustard and hot sauce. Add all the other ingredients and toss to combine. Season to taste. Serve immediately or rest for a few hours.


This salad is excellent with a grilled chicken breast or two sliced into it. You may also take the time to grill the bell pepper, corn and red onion. For lots of spicy Southwestern flavour, try adding a minced fresh jalapeño or chipotle pepper packed in adobo sauce.