I’m writing this in a hotel room in Olds. I’m here for the Livestock Care conference and I’m ready early so that I can listen to Canada Reads before I start my work day. Priorities.

This southwest salad is from Gwendolyn Richards’ awesome cookbook “Pucker”. “Pucker” is a gorgeous cookbook that features recipes containing citrus. I’m a huge fan of citrus, and I love this cookbook. (Try making the Tuna linguine with lemon and arugula. It’s easy and tasty.)

Gwendolyn used to be the food writer for The Calgary Herald, until the hellmouth opened and a schwackload of writers were laid off. I first met Gwendolyn during a farm tour. I noticed her lipstick (perfectly applied, which I can’t do) and her shoes. Then I saw her give a card to someone else who was on our tour.
“Oh,” I cried with dorky excitement. “My mom reads your blog.”

You can look at the blog here- http://www.patentandthepantry.com/

Gwendolyn kept a food and recipe blog for many years. My mom had shown me some of the recipes on the blog, and I recognized the layout, which was the same as the design on Gwen’s card.

Anyway, we’ve been in touch for years over social media, and she’s been kind enough to answer some of my baking and cooking questions. We share a love for early Vampire Diaries, (I quit watching) perfectly shaped brows, and Mark Ruffalo.

Southwest Salad with honey-lime dressing
6 cups (1 head) romaine lettuce, chopped
1 14 oz can black beans, drained and rinsed
1 cup corn (I used frozen corn, cooked)
1 cup pitted dates, chopped
4 oz feta, crumbled
2 avocados, diced

Dressing
Juice of one lime (I used a couple squirts from one of those lime juice thingers)
1 ½ tablespoon honey
¼ teaspoon salt
¼ teaspoon ground pepper
1/3 cup vegetable oil

In a large bowl, combine the lettuce, black beans, corn, dates, feta and avocados.
In a jar with a lid or a separate bowl, mix the lime juice and honey. Shake or whisk until the honey has been dissolved, then add salt and pepper. Add more of the oil and give it a good shake or whisk it. Taste for seasonings. If the dressing is too tart, add the rest of the oil.

Pour most of the dressing over the salad and toss. Add more dressing as needed. Serve immediately.

(Serves 4)

This salad is best eaten the same day. I did eat it a day after, but it started to get a little soggy. It’s got a really interesting flavour and would be great for a summer potluck!