What goes with cornbread salad? Wines with zest

Which wine do you pair with that great American dish “must-goes” (when everything in the refrigerator must go)? Why, a great American wine, of course. Many possibilities come to mind that would nicely foil the acidity of the dressing and tomato and the fat of the bacon and avocado; others would perk up the starch and vegetables. If you’d prefer a wine from outside America, say, Europe, just choose one from a cooler climate so that it cleans up the palate zestily.

The food: Cornbread Salad

Place 6 cups roughly crumbled day-old cornbread on a greased baking sheet; bake at 400 degrees until crunchy, about 7 minutes. Meanwhile, whisk together 1/3 cup olive oil, 3 tablespoons red wine vinegar and 1 teaspoon grainy mustard. Place cornbread in a large bowl. Add 1 can (15 ounces) black beans, rinsed, drained; 4 slices cooked bacon, crumbled; 2 ripe tomatoes, diced; 2 avocados, diced; 1 small red onion, thinly sliced; 1 cucumber, thinly sliced; and 1/4 cup chopped cilantro. Toss to combine; season with salt and pepper. Toss with the dressing. Makes: 6 servings