Potato, Corn and Green Bean Salad with Honey Chipotle Vinaigrette

Preheat the oven to 400°F.

Whisk together the salad dressing ingredients in a small bowl. Set them aside 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 them 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 from the pan and drain bacon on a paper towel-lined plate. Drain some of the fat from the pan and set it aside.

For the beans, cut the beans into halves or thirds (depending on how big they are). Then, place the cut up beans in the boiling water and cook for about 30 seconds. Remove them from the boiling water, drain them and then plunge the beans into the ice bath. Set aside.

For the corn, put the pan with the remaining 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.