New Recipes Corn and Black Bean Salad with Basil-Lime Vinaigrette - ★Cooking Recipes★

Here's a colourful, tasty salad creation that will do well as a lunch, appetizer or side salad.
Directions for: Corn and Black Bean Salad with Basil-Lime Vinaigrette

Ingredients

Salad

2 ears fresh corn or 1 cup frozen corn, thawed

1 (15-oz) can black beans, drained and rinsed

1 (15-oz) can garbanzo beans, drained and rinsed

1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces

1 mango, peeled, seeded, and cut into 1/2-inch pieces

Vinaigrette

2 limes, zested and juiced

2 Tbsp balsamic vinegar

cup chopped fresh basil leaves

1 tsp ground cumin

cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

Salad

1. Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.

Vinaigrette

1. In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.

2. Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

See more: Salad, Lunch, Dinner, Beans, Citrus, Fruit, Side, Vegetables, Grill