Grilled Corn and Black Bean Salad With Basil-Lime Vinaigrette

Total Time
Prep 10 mins
Cook 30 mins

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 Nutrition


  1. For the salad:
  2. Preheat a gas or charcoal grill.
  3. Peel back the corn husks. Remove the silks and replace the husks.
  4. Soak the corn in cold water for 30 minutes.
  5. Drain and place on the grill for 10 to 15 minutes.
  6. Cool completely and remove the husks.
  7. Using a sharp knife, remove the corn kernels.
  8. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
  9. For the vinaigrette:
  10. In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin.
  11. Slowly add the oil, whisking constantly until the mixture thickens.
  12. Season with salt and pepper, to taste.
  13. Pour the vinaigrette over the salad and toss well.
  14. Refrigerate for 1 hour, and toss again, before serving.
Most Helpful

Delicious. Very pretty and colorful salad. The basil-lime vinaigrette makes it! Will definitely make again. A unique, flavorful and healthy salad.

Chef HRL July 11, 2011

The flavors were great in this and it was beautiful to look at. I followed your lead and halved the cumin. I also used only one tablespoon of oil for our tastes and omitted the garbanzos, since they didn't seem to fit to us. Grilling/cutting the corn takes some extra time, but it is worth the taste. And I agree on the basil and lime being integral.

Maito October 22, 2012