Corn and Black Bean Salad with Basil-Lime Vinaigrette


submitted by emilycosto {1 Recipe}


 2  Comments Add your Comment

  • Prep Time:
    1 Hr 30 Mins
  • Cook Time:
    15 Hrs
  • Total Prep + Cook Time:
    16 Hrs 30 Mins
  • Level:
Corn and Black Bean Salad with Basil-Lime V…

Makes: 2 servings

Description: Delicious summer lunch!

2  ears fresh corn
1  can black beans, drained and rinsed
1  can garbanzo beans, drained and rinsed
1  red bell pepper, cored, seeded and cut into inch pieces
1  mango, peeled, seeded and cut into inch pieces
2  limes, zested and juiced
2  tbsp balsamic vinegar
1/2  cup chopped fresh basil leaves
1  tsp ground cumin
1/3  cup extra virgin olive oil

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

Recent Comments

  • Author image By Suehna
    Apr 16, 2018   Edit

    Perfect to bring to an outdoor party since it can sit out without spoiling. It's a great side at a BBQ or I've even served it with tortilla chips as a salsa. It's light and refreshing!

  • Author image By maxsmommy12
    Sep 04, 2017   Edit

    Ah-mazing. The corn gives this salad a sweetness that I'm always looking for. I don't like red peppers so I didn't use them and used tomato instead. Garbanzo beans add a great protein source so this is like lunch in cup.

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