Well, now that we've all recovered from the first long weekend celebrating summer's (near) arrival in Muskoka... give this yummy, summery salad a try at your next BBQ or pot luck. We all enjoyed this one!
Summer's Mexican Bean Salad
This colourful, crunchy and healthy salad recipe holds up for hours.
~one can of sweet corn, drained
~one can of kidney beans, drained
~one cup diced seedless cucumber
~one cup diced green capsicum
~one ripe plum tomato, cut into 1/4" dice
~4 shallots, thinly sliced
~2 tablespoons chopped flat-leafed parsley
~1/2 teaspoon minced garlic
~1/3 cup olive oil
~2 tablespoons red-wine vinegar
~1 teaspoon sugar
~1/4 teaspoon dry mustard
~1/4 teaspoon curry powder
~salt and freshly ground black pepper, to taste
Combine the corn, beans, cucumber, green pepper, tomato, shallots, parsley and garlic in a large bowl. In another bowl, whisk together the remaining ingredients. Toss with the vegetables. Refrigerate, covered for 4 hours for the flavours to blend.