Okay, I have a bunch of recipes to share with you, but I picked this one to share first, even though I just had it for the first time last night. It was too good not to share right away. This salad is bursting with the flavors of summer, full of crispy vegetables, and has a sweet heat to it. Not to mention that it has bacon in it. I mean come on! Bacon!! And the chipotle honey vinaigrette is the perfect mix of spicy and sweet.
Tomorrow, I am going to start a weekly tradition of doing a life update. I've been thinking of editing the 'About K&K' page, but instead, I thought it might be fun to do a little round-up of what's going on here, things that I like, and recipes that I can't wait to try. So stop on by tomorrow!
And in the meantime, go make this delicious salad for dinner or maybe bookmark it for your next BBQ! So far I'm the only test case, but I sure loved this salad and I think you and your guests will too!
Potato, Corn, and Green Bean Salad with Chipotle Honey VinaigretteTakes 45 minutes
3 small red potatoes
1 tablespoon olive oil
Salt and pepper
1 cup corn
1 cup green beans
3 strips bacon
1 cup cherry tomatoes, halved
For the Chipotle Honey Vinaigrette:
2 tablespoons olive oil
1 teaspoon adobo sauce
1 chipotle pepper
1 to 2 teaspoons honey (depends on your preference)
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Preheat the oven to 400°F.
Whisk together the salad dressing ingredients to allow the flavors to meld while you prepare the salad ingredients.
Toss the potatoes with olive oil, salt, and pepper and then spread them out on a rimmed baking sheet. Roast potatoes for 25 minutes, flipping at least once.
Put a pot of salted water on the stove to boil and prepare an ice bath (this will be for the beans).
While the potatoes are cooking, cook the bacon. I like to lay the bacon flat on a cold frying pan. Then I turn the pan on medium-high and cook for about 12-15 minutes until crisp and all the fat is rendered. Remove the bacon and drain on a paper towel-lined plate. Drain some of the fat from the pan and set it aside.
For the beans, place the cut up beans in the boiling water and cook for about 30 seconds. Remove, drain, and then plunge the beans into the ice bath.
For the corn, put the pan with the bacon fat back onto the stove over medium heat. Place the corn in the pan and cook for about 5 minutes. Season with salt and pepper if you'd like.
Mix the roasted potatoes, corn, and green beans in a large bowl. Add the cherry tomatoes and crumble the bacon on top. Stir well, then pour the vinaigrette over the salad, stirring again to coat everything.