The Lime-Basil Vinaigrette Corn & Black Bean Salad is fresh and healthy and great for all gatherings. Versatile too! We use it as a salsa with chips/tacos and it also goes well as a topper for grilled fish, chicken and pork. I’ve been making this easy recipe for years – it takes less than 20 minutes to prepare.
Ingredients:
- Salad:
- 2-3 ears of corn roasted or about 1 cup of frozen corn (thawed)
- 1 (15oz.) can of black beans, drained and rinsed
- 1 (15oz.) can of chic peas/garbanzo beans, drained and rinsed
- 1 red bell pepper, diced into 1/2 inch pieces
- 1 mango, peeled, seeded and diced into 1/2 inch pieces
- Vinaigrette:
- 2 limes, zested and juiced
- 2 Tbs. balsamic vinegar
- 1/2 cup fresh basil leaves, chopped
- 1 tsp. ground cumin
- 1/3 cup extra virgin olive oil
- Kosher salt
- Fresh ground black pepper
Preparation:
- Salad:
- Roast ears of corn on your grill to cook and get a little char on about 1/3 of the ear. If you’re using frozen corn you can stove top roast it in a frying pan to get a similar effect and taste. Remove corn from cob or frying pan and allow to completely cool.
- Mix together in a large bowl the grilled corn, black beans, garbanzo beans, bell pepper and mango.
- Note: Make sure that the beans are thoroughly drained or the salad will be a little watery. Also, dicing a mango is tricky and once it is peeled it’s slippery.
- Vinaigrette:
- Mix the lime zest, lime juice, balsamic vinegar, basil, cumin and olive oil. Whisk together and season with salt and pepper.
- Pour the basil-lime vinaigrette over the salad and toss until incorporated.
