CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE {giada}

By grinder

Ingredients

• Salad:
• 2 ears fresh corn or 1 c. frozen corn, thawed
• 1 can black beans, drained and rinsed
• 1 can garbanzo beans, drained, rinsed
• 1 red bell pepper, cut in 1/2” pieces
• 1 mango, peel, seed, cut in 1/2” pieces
• Vinaigrette:
• 2 limes, zested and juiced
• 2 tablespoons balsamic vinegar {1oz}
• 1/2 cup chopped fresh basil leaves
• 1 teaspoon ground cumin
• 1/3 cup extra-virgin olive oil {2.5oz}
• Kosher salt and fresh ground black pepper

Details

Servings 4

Preparation

Step 1

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

FOR THE VINAIGRETTE:
In a small bowl, combine lime zest, lime juice, balsamic vinegar, basil and cumin. Slowly add oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste. Pour vinaigrette over salad and toss well. Refrigerate for 1 hour, and toss again, before serving