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Warm Black Bean, Corn, and Spinach Salad with Bacon Vinaigrette When it comes to spinach and corn, freshness is everything! For the best flavor and vitamin content, pickup some fresh from the field specimens at your local farmers market and put them to the test in this wonderful summer salad. Flavored with a smoky bacon vinaigrette, it’s a perfect accompaniment to barbequed chicken, burgers, or Portobello mushrooms. Serves 4 1 pound baby spinach 2 tablespoons extra virgin olive oil 1 cup fresh corn kernels, cut off the cob 1/2 cup black beans, drained and rinsed 1/2 cup roasted piquillo peppers, seeded and cut into 1/4-inch dice Salt, to taste Freshly ground black pepper, to taste Bacon Vinaigrette (see recipe below) Crumbled bacon, for garnish Place spinach in a large salad bowl and set aside. Heat olive oil in a large skillet over medium-high heat. Add corn and sauté until golden, about 2 to 3 minutes. Add black beans, piquillo peppers, salt, and pepper and sauté for 1 to 2 minutes more, until heated through. Add Bacon Vinaigrette to pan and bring to a boil. Pour the hot vegetable/vinaigrette mixture over the spinach and toss to evenly coat. Serve immediately topped with crumbled bacon. Bacon Vinaigrette 4 slices bacon, thinly sliced crosswise 2 tablespoons extra virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Fry bacon in a skillet until crisp then drain on paper towels. Transfer a tablespoon of bacon fat to a mixing bowl and add olive oil, vinegar, honey, mustard, salt, and pepper. Whisk to form a vinaigrette. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |