Bean and Mango Salad with Basil-Lime Vinaigrette

By á-2705

Ingredients

• Salad:
• 1 cup frozen corn, thawed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
• 2 mango, peeled, seeded, and cut into 1/2-inch pieces
• Vinagerette:
• 2 limes, zested and juiced
• 2 tablespoons balsamic vinegar
• 1/2 cup chopped fresh basil leaves
• 1/4 teaspoon ground cumin
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Preparation

Step 1

For the salad: In a medium bowl, mix together the corn, black beans, garbanzo beans, bell pepper, and mango.

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.

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