Appetizers / Soups / Salads

Corn and Black Bean Salad with Basil-Lime Vinaigrette takes several minutes to prepare.

Corn and Black Bean Salad with Basil-Lime Vinaigrette takes several minutes to cook.

Corn and Black Bean Salad with Basil-Lime Vinaigrette makes 6 servings.

The ingredients for Corn and Black Bean Salad with Basil-Lime Vinaigrette are:

Salad:
2 ears fresh corn or 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
1 mango, peeled, seeded, and cut into 1/2-inch pieces
Vinaigrette:
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Here is how you make Corn and Black Bean Salad with Basil-Lime Vinaigrette:

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. Number of Servings: 6Recipe submitted by SparkPeople user NJG2979.

The nutritional information for Corn and Black Bean Salad with Basil-Lime Vinaigrette is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 346.3

• Total Fat: 14.0 g
• Cholesterol: 0.0 mg
• Sodium: 250.7 mg
• Total Carbs: 48.6 g
• Dietary Fiber: 10.5 g
• Protein: 10.5 g