Description
A delicious summer salad! I use a bit less of the cumin for my family's taste. I have used the frozen corn with good results as well. The flavors mix so well together, make sure you give them a chance to marry. Prep time does not include the chilling time. Adapted from food network, the giada show. Hope you enjoy!
Ingredients
- Fresh Corn
- Black Beans
- Garbanzo Beans
- Red Bell Pepper
- Mango
- Limes
- Balsamic Vinegar
- Fresh Basil Leaf
- Ground Cumin
- Extra Virgin Olive Oil
- Salt & Freshly Ground Black Pepper
Instructions
- 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
- 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