Corn and black bean salad with basil-lime vinaigrette
Corn and black bean salad with basil-lime vinaigrette
Recipe by:
Watch Everyday Italian
Saturday the 2nd, at 09:20
Ingredients Tick boxes to send shopping list to email
Method
Corn and black bean salad with basil-lime vinaigrette
1) For the salad: Preheat a gas or charcoal griddle. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 mins. Drain and place on the griddle for 10 to 15 mins. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the griddled 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 hr, and toss again, before serving.
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